PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield 30 to 36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
THYME-SEA SALT CRACKERS
These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. -Jessica Wirth, Charlotte, North Carolina
Provided by Taste of Home
Categories Snacks
Time 35m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers., Bake 9-11 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PHILLY PARMESAN-THYME SNACK CRACKERS
When your guests ask you where on earth you got these extraordinary Parmesan-thyme crackers, you'll be tickled to reveal that you made them yourself.
Provided by My Food and Family
Categories Home
Time 33m
Yield 32 servings, 2 crackers each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat cream cheese and butter in large bowl with mixer until blended. Combine remaining ingredients; gradually add to cream cheese mixture, mixing well after each addition. Divide dough in half. Shape each into ball; flatten slightly.
- Roll out half the dough on lightly floured surface to 8x4-inch rectangle. Use sharp knife or pizza cutter to cut rectangle lengthwise in half, then crosswise into 16 (2x1/2-inch) strips. Place, 2 inches apart, on parchment-covered baking sheets. Repeat with remaining dough.
- Bake 15 to 18 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PARMESAN AND THYME CRACKERS
I found out I could make crackers. ..Got me hooked, so now I try to make crackers to snack on all the time. This recipe just happen to strike my fancy, as I could see a lot of different ways to make it. Foodnetwork.com, 2006 Ina Garten
Provided by deb baldwin
Categories Crackers
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Place butter in a bowl of an electric mixer (paddle attachment) and mix until creamy. Add Parmesan, flour, salt, thyme and pepper and combine. Add water as needed to form a ball of dough.
- 2. Dump the dough on a large piece of plastic wrap. Lightly flour and roll into a 13-inch long log. Wrap the log in the plastic wrap and place in the freezer for 30 minutes to harden.
- 3. Preheat oven to 350 degrees. Cut the log crosswise, with a sharp knife, into 1/4 to 1/2-inch thick slices. I like thin slices for a crunchier cracker. Place slices on a cookie sheet, lined with parchment paper and bake for 22 minutes. Substitute thyme for: 1 tsp rosemary and garlic powder or: 1 tsp Greek seasoning or: Lemon zest and lemon juice (no water)
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BAREFOOT CONTESSA | PARMESAN & THYME CRACKERS | RECIPES
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- 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 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 teaspoon water.
- Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees. 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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