Parmesan and Thyme Crackers

Some store bought are quite good but most are basically cardboard with salt. Even the good ones are really just a vehicle for cheese. But not these. These delicious and incredibly easy crackers are stars in their own right. The beauty of this kind of cracker is that the dough can be made well in advance and either refrigerated (for up to 4 days!) or frozen for a month at least. As I was making these yesterday, I kicked myself for not doubling or even tripling the recipe so I could have crackers at my fingertips though out the year.

Parmesan and Thyme Crackers

Photo by Henya B.

  • Prep Time


  • Total Time


  • Servings



  • ¼


  • unsalted butter, 1 stick, at room temperature

  • 4


  • Parmesan cheese, grated; about 1 cup

  • 1


  • thyme leaves, minced

  • ½


  • kosher salt

  • ½


  • ground black pepper, fresh

  • cup

  • flour


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 tsp. 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 and up to 4 days. 3. Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch 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. Note: I made these crackers into squares instead of circles. Do yourself a favor and buy the pre-ground (not grated!) Parmesan cheese.


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