Thyme Crackers Food

PARMESAN AND THYME CRACKERS

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.

PARMESAN AND THYME CRACKERS

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.

PHILLY PARMESAN-THYME SNACK CRACKERS

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.

GLUTEN FREE ROSEMARY CRACKERS

Steps:

• In a large bowl, combine almond flour, salt and rosemary.
• In a medium bowl, whisk together olive oil and egg.
• Stir wet ingredients into almond flour mixture until thoroughly combined.
• Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
• Remove top piece of parchment paper.
• Transfer the bottom piece with rolled out dough onto baking sheet.
• Cut dough into 2-inch squares with a knife or pizza cutter.
• Bake at 350° for 12-15 minutes, until lightly golden.
• Let crackers cool on baking sheet for 30 minutes, then serve.

THYME CRACKERS

Steps:

• Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.
• On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
• On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.
• Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.