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.
BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN
I saw Ina make these on her cooking show. The episode was entitled "Bed and Breakfast". I made them and my husband said they are like a savory Parmesan cookie, because they are thicker than a cracker. They were super easy to make and taste nice! The house smelled of yummy parmesan, while they were baking.
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 30-36 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. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
- 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 22-25 minutes.
- **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).
Nutrition Facts : Calories 72, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 98.6, Carbohydrate 4.1, Fiber 0.1, Protein 1.7
BLACK PEPPER CRACKERS
Mustard and black pepper in a crisp, delicate cracker. Yum! Serve on their own, or use as a base for salmon and cream cheese.
Provided by fluffernutter
Categories Lunch/Snacks
Time 32m
Yield 160 crackers
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt into a large bowl (or the bowl of a food processor fitted with the metal blade). Stir in pepper. Cut in butter until mixture resembles coarse crumbs.
- In another bowl, beat the egg with the mustard and water. Add to flour mixture and stir or process until dough forms a ball.
- Roll out the dough on a lightly floured surface to 1/8-inch thickness. Use interesting cutters to cut out crackers. (Or cut into diamonds.) Arrange 1/4-inch apart on greased baking sheets.
- Bake one sheet at a time at 400 degrees for 10 to 12 minutes or until light golden. Cool for 2 minutes on baking sheet, then transfer to racks to cool completely.
Nutrition Facts : Calories 8.3, Fat 0.4, SaturatedFat 0.3, Cholesterol 2.4, Sodium 10, Carbohydrate 0.9, Protein 0.2
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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- Preheat the oven to 400°F. Get out several large baking sheets; no need to grease them., Whisk together the flour, salt, pepper, and Parmesan., Add the cold butter, working it in until no large pieces remain; a mixer works well here., With the mixer running (or stirring all the while), drizzle in milk until the dough comes together; you may not use the entire 1/2 cup., Gather the dough into a ball, and squeeze it a few times to bring it together.
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