Author: Kirsten | My Kitchen in the Rockies
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
- 1 stick (1/4 pound or 114 g) butter, at room temperature
- 4 ounces Parmesan cheese ( Parmigiano Reggiano), freshly grated (don't use anything else!!)
- 1 teaspoon fresh thyme, minced
- ½ teaspoon pepper, freshly ground
- ½ teaspoon salt
- 1¼ cups organic flour
- Cream the butter. You can use a stand mixer with the paddle attachment or a hand held mixer like me.
- Add the Parmesan, thyme, salt and pepper and mix well.
- Add the flour and combine until large crumbles form. About 1 minute.
- On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic foil and rest in the fridge for at least 30 minutes.
- Preheat the oven on Convection 350 F. Line a baking sheet with a silicon pad or parchment paper.
- Cut the log in 24 equal slices that are ⅜ inch of thickness. Use a very sharp small kitchen knife.
- Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
- Cool the crackers and serve at room temperature. I served mine with Greek olives and a good red wine. Enjoy!
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2011/03/04/savory-parmesan-thyme-sables/
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