For those of you who love to bake, but don’t feel like adding to the plethora of holiday sweets, then consider adding this savory cookie-like cracker to your baking arsenal. These Parmesan and Black Pepper Crackers are a tried-and-true Ina Garten recipe and make a great appetizer. We served them with a goat cheese spread, but they would go equally well with a sliver of Parmesan or cheddar on top.
This recipe was very easy to mix up—just cream the butter and stir in the rest of the ingredients. I did have to add a couple teaspoons of water before I could handle the dough, since it was very dry. Still, this may have had more to do with the climate than the recipe—the water content of your dough can vary from day to day depending on the weather. I ended up shaping the dough by rolling it up in a piece of wax paper and twisting the paper into a cylinder.
The crackers weren’t quite as perfectly circular as I wanted, but they still tasted excellent. These crackers have a crunchy, buttery, cookie-like texture, and the thyme and pepper compliment the savory saltiness of the cheese. They would be a perfect addition to any holiday appetizer spread.
Parmesan Black Pepper Crackers
Ina Garten recipe, from the Food Network Web site.
1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
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.