PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Yield 24 crackers
Number Of Ingredients 6
Steps:
- 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 F. 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.
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
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.
PARMESAN THYME CRISPS
Super simple but can be spiced up if you like with cayenne or other spices. Store in an airtight container, layered between waxed paper.
Provided by Valerie
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
- Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 0.7 g, Cholesterol 13.3 mg, Fat 4.3 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 231.2 mg, Sugar 0.1 g
PARMESAN, BLACK PEPPER, & THYME CRACKERS RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 6
Steps:
- Using the paddle attachment on a stand mixer, beat the butter until creamy. Scrape down the bowl with a rubber spatula. Add the parmesan cheese, flour, salt, thyme, and pepper, and beat until it clumps together into a ball, pulls away from the sides of the bowl, and few, if any, loose crumbs remain. Wrap the log tightly in plastic wrap and freeze for 30 minutes, or until firm. While the dough chills, preheat the oven to 350ºF. Slice the log into roughly 1/4 to 1/2-inch pieces (just make sure they're all the same thickness). Place the dough slices about an inch apart on the half-sheet pan and bake for 16 to 22 minutes (depending on their thickness), or until firm and golden brown.
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- 1. 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.
- 2. 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.
- 3. Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on the baking sheet. Bake for 22 minutes, rotating the pan 180 degrees halfway through baking, until very lightly browned. Cool and serve at room temperature.
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