Baking is a cure for a blah day! Just when my headache from the approaching low pressure system and the general greyness outside nearly had me whupped, I decided to bake something to warm up the house. Look at these cute little crackers–it just got sunnier in my kitchen!
The original recipe calls them crackers, but they’re more like little, delicate, savory shorbreads. Mmmmm. Melt-in-your-mouth, cheesy-herby yumminess. Super easy to make, and makes 3-4 dozen when you slice ’em thin!
- 1 stick of unsalted butter
- 1 1/4 cup flour
- 3 oz grated parmesan
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp chopped fresh thyme leaves
Get everything ready first–grate the cheese and pull the thyme leaves off the stems. Just hold the top and pull down the stem. See how the little leaves stay in your fingers? Chop finely.
Beat the butter until creamy.
Add flour, parmesan, salt, pepper and thyme.
Mix until the dough comes together. If your dough is crumbly like mine was, add cold water 1 TBSP at a time until the dough looks like dough rather than a bowlful of crumbs.
Dump the dough onto a lightly floured surface and roll into a log 13-14 inches long. Wrap in plastic wrap and freeze for 30 minutes.
Preheat oven to 350F. Prepare a baking sheet with parchment paper or a silpat.
Unwrap the log and slice into 1/4-inch pieces.
Place on prepared baking sheet.
Bake 22 minutes or until firm and golden. Your kitchen will be smellin’ yummy!
Aren’t they pretty?
And so yummy with a bit of goat cheese on top…
or some onion salsa…
or pomegranate-pepper jelly.
I personally liked the sweeter toppings–onion salsa and pom-pepper jelly. The sweet combined with the salty-savory was just perfect. Now that I’ve seen how easy these are, I want to experiment with other savory shortbread flavors. Rosemary-almond? Garlic-white cheddar? What choices would you try?
I’m thinking these little crackers, the toppings and a glass of wine sounds like dinner…..yummy!