Best 5 Parmesan Black Pepper Thyme Crackers Recipes

BLACK PEPPER AND THYME OLIVE OIL CRACKERS

Steps:

• Add flour, pepper, thyme, sugar, and salt to the bowl of a food processor and blend together.
• Pour in olive oil and pulse a few times so dough begins coming together.
• With the food processor on, pour in the milk and blend until a loose ball is formed.
• Remove dough from food processor and wrap tightly in plastic wrap. Chill dough in refrigerator for about 1 hour.
• Pre-heat oven to 375 degrees and line two baking sheets with parchment paper.
• Split dough into two portions. Using one portion at a time, on a lightly floured surface, roll dough out into a large rectangle as thinly and evenly as you possibly can. The thinner you can get it, the better as it will result in a crispier cracker.
• Lightly brush dough with egg wash and sprinkle sea salt on top.
• Bake for 15-22 minutes, until crackers are getting crispy and turning golden. Check after 15 minutes. If crackers are still pliable and not totally crispy, return to oven, being sure to re-check every 2 minutes.
• Let cool completely before breaking into pieces of whatever size you choose.

PARMESAN, BLACK PEPPER, & THYME CRACKERS RECIPE - (4.3/5)

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.

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.

LEMON-PEPPER PARMESAN CRACKERS

Steps:

• In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
• Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN

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).