Parmesan Thyme Crackers
Have you ever made homemade crackers? I love ‘em. Nothing beats a buttery, savory cracker straight out of the oven. And these parmesan thyme crackers are really, really good. Of course you don’t have to believe me, I’m just some crackpot blogger. But you do have to trust the woman behind the recipe, Ina Garten. I mean, she’s a Contessa. And that’s like royalty or something.
I just have one tiny complaint for this recipe–the fact that they’re called crackers. They’re quite soft and crumbly, more like shortbread. But really, can I even submit that as an official complaint? It’s like complaining that a big stack of hundred dollar bills doesn’t fit in a wallet.
What I like most about this recipe is the fact that it requires only four ingredients–grated parmesan, flour, a stick of butter and thyme. Okay, six if you’re counting salt and pepper, but who counts S & P as ingredients?
There’s always thyme to whip up these tasty crackers. Wakka, wakka, wakka.
Make sure to let your butter come to room temperature before beating in the mixer, then incorporate the thyme and parmesan cheese. I used a tub of pre-grated parmesan from the deli counter and it turned out great. You could also take a block of parm and grate it in your food processor, but my way sounds cheaper and easier. I am clearly not a contessa. Perhaps money would buy me class. Some other contessa told me that.
Roll your dough into a log, then refrigerate for at least a half hour or freeze until ready to use.
Okay, okay, upon further review of my own photographs, I’m thinking the reason they turned out like shortbread is because I sliced them into 1/2-inch thick slices. If you want crisper crackier-crackers, try cutting them into 1/4-inch slices. My bad, Ina. I’ll never doubt you again.
Bake ‘em till they turn golden brown. You’ll know they’re ready when the scents coming from your oven begin making your toes curl.
They make great hostess gifts because they pack up neatly, without crumbling into bits or smearing icing all over the inside of a bag like other baked goods.
I doubled the recipe, and packaged them with some green raffia and little golden leaves as a parting gift for my clients this holiday week. So far, they’ve been met with rave reviews. Let’s all bow down to the contessa.
In her words, how easy was that?