PARMESAN CREAM CRACKERS
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients. These are typically made with butter, oil, and milk or cheese, or both, along with flavorings like seeds, herbs and spices. I like a simple, flakey, buttery cracker, often with cheese. This could stem from my childhood addiction to Cheez-Its. Once you get the hang of it, which will take exactly one try, play around. You might skip the cheese and add freshly chopped rosemary or thyme to the dough. Swapping pepper for salt as a topping makes a difference. Or top with minced garlic or onion, sesame or poppy seeds, or whatever is on your favorite commercial cracker. In every case, you are going to make it better.
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield About 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 11 grams, Sodium 203 milligrams, Sugar 1 gram, TransFat 0 grams
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)
SLICE-AND-BAKE PARMESAN-ALMOND CRACKERS
A crisp, savory cracker with the ease of a slice-and-bake cookie, these snacks are flavored with Parmesan, almonds, and thyme, and come together easily in the food processor. Serve them with afternoon tea for a savory option, or set them out alongside an antipasti platter of marinated olives, seasonal fruits, and a creamy spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h55m
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- In a food processor, pulse both flours, cheese, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, lemon zest, and thyme. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add lemon juice and pulse just until dough comes together.
- Transfer dough to a work surface. Divide into two pieces, and shape each into a log about 1 1/2 inches in diameter. Wrap separately in plastic; refrigerate at least 4 hours and up to 2 days.
- Preheat oven to 325°F. Slice logs crosswise into rounds about 1/8 inch thick. Place rounds on parchment-lined baking sheets. Top each with a tiny thyme sprig (if using) and bake until firm and golden brown, 16 to 18 minutes.
- Transfer baking sheets to wire racks and let crackers cool on pans 5 minutes, then transfer crackers to wire racks. Crackers can be stored in an airtight container at room temperature up to 3 days.
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.
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, 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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- 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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