Tomato Tomatoe

Parmesan & thyme crackers

I recently posted a video on my Instagram and a recipe on my website for Copycat Cheez-It Crackers. These copycat cheez-it crackers were so easy to make, free from chemicals and preservatives and used only 5 ingredients. They’re a great snack to make and they freeze well. While working on my Holiday Bites series, I thought I should revisit my copycat cheez-it crackers and revamp them for the Holidays.

I decided to make these Parmesan & Thyme crackers and they may be better than the copycat cheez-its. These crackers use the same method and ingredients. I swapped out cheddar cheese for Parmigiano Reggiano and added in thyme and freshly cracked black pepper. These parmesan and thyme crackers are so addicting and after I made them, I had to force myself to leave the kitchen else I was bound to eat the entire tray! I made these crackers larger in size than the cheez-its by using a round ravioli cutter. You can use any round cookie cutter shape you like. You could make these smaller and use a pasta cutter but I thought that these would be great to serve with a cheese and charcuterie board as they are large in size.

I love making my own crackers at home because I get to control what the ingredients are. Have you ever read a box of store-bought crackers? They most always contain vegetable oil, sugars, natural flavors and a list of other chemicals. It is more work making them at home but they are worth it in my opinion because they contain minimal ingredients and they taste amazing! Try them out for yourself and let me know what you think.

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parmesan & thyme crackers

Ingredients

• 3 oz parmigiano Reggiano, grated
• 1/2 cup all purpose flour + extra for rolling out the dough
• 2 tbsp butter, cubed
• 1 tbsp milk (or 2 tbsp if you aren’t using sourdough discard)
• 1 tbsp sourdough discard
• pinch of salt
• 1 tsp thyme
• 1/4 tsp freshly cracked pepper

Directions

1. Add grated Parmigiano Reggiano, flour, butter and salt, pepper, and thyme into a food processor. Pulse until the dough begins to come together. Add milk and sourdough starter. Pulse until the dough comes together. Form the dough into a disc and wrap the dough in plastic wrap and chill in the freezer for 10-15 minutes. This will make the dough easier to roll.
2. Line two baking sheets with parchment paper. Dust a clean work surface with flour. Coat a rolling pin in flour and begin to roll out the dough. Roll out the dough quite thin (1/8 inch or less). The thinner the crackers are, the crisper they will get. Using a small round cookie cutter, cut the dough into circles.
3. Bake in the oven at 325 degrees F, rotating the baking sheets halfway through. Bake for 15-20 minutes or until crispy and golden.