Parmesan and Thyme Crackers

This recipe is straight out of an Ina Garten cookbook – love her. We made them at the last minute before friends were coming over, and they were a huge hit…I’m embarassed to say I ate about half of them before our friends even arrived! yum.  They are pictured here with brie…but we pretty much ate them on their own…


1 stick unsalted butter, room temperature    $0.80

1 cup grated parmesan cheese           $1.00

1/2 teaspoon dried thyme (OR 1 tsp fresh thyme leaves)  $free-ish

1/2 teaspoon salt                                           $free-ish

1/2 teaspoon pepper                                    $free-ish

1 1/4 cups all purpose flour                       $0.07

                                               Total Cost = $1.87

Preheat oven to 350° F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed add the Parmesan, thyme, salt, and black pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1-2 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. (Next, Ina says, “Wrap in plastic and refridgerate for at least 30 minutes or for up to 4 days.” But we didn’t have time for this…so we skipped it, and it didn’t seem to matter much…it just makes cutting easier.)

Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.



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