Parmesan & Thyme Crackers

I bought some thyme to add to some scones and had loads left so I decided to make some cheese crackers to use it up. I had some Parmesan in the fridge so I though I would use this for a nice savoury and salted flavour.

They are delicious little mouthfuls and one will certainly not be enough! They have a softer texture and are extremely moreish. I had hardly transferred them to a cooling rack and they were disappearing at an alarming rate!

They are packed with Parmesan cheese and some delicious fresh thyme which goes really well with the cheese. They would be great to take to a picnic, a delicious snack to eat when watching a film or for a cheese and wine evening.

Jump to recipe

Line two baking sheets with baking parchment.

Place the flour, butter, cheese and pepper in the bowl of a stand mixer. Beat until combined.

Add the thyme and milk and beat until the dough comes together.

Place on a floured surface and roll out to ½ cm thickness. Cut out the biscuits with a 3cm square fluted cutter.

Place on baking sheets, prick with a fork and then chill in the fridge for at least 1 hour.

Pre-heat the oven to 180°C (160°C fan), then bake for 15 minutes until just starting to go golden brown. Leave to cool for 10 minutes, then transfer to a wire cooling rack.

Parmesan & Thyme Crackers

Sarah’s skill: Easy

Sarah’s servings: 65

Baking time: 15 minutes

INGREDIENTS

175g plain flour

125g unsalted butter, softened

125g Parmesan cheese, finely grated

1 tsp black pepper

1 tbsp fresh thyme leaves

1 tbsp milk

METHOD

1. Line two baking sheets with baking parchment.

2. Place the flour, butter, cheese and pepper in the bowl of a stand mixer. Beat until combined.

3. Add the thyme and milk and beat until the dough comes together.

4. Place on a floured surface and roll out to ½ cm thickness. Cut out the biscuits with a 3cm square fluted cutter.

5. Place on baking sheets, prick with a fork and then chill in the fridge for at least 1 hour.

6. Pre-heat the oven to 180°C (160°C fan).

7. Bake for 15 minutes until the biscuits are just starting to go golden brown.

8. Leave to cool for 10 minutes, then transfer to a wire cooling rack.

   
   

EQUIPMENT USED

Download recipe card

SARAH’S EXTRA SLICE

You can freeze these biscuits baked or unbaked.

You could add different herbs eg chives if you like.