Parmesan Thyme Crackers

Parmesan Thyme Crackers
Recipe Type: Appetizer
Author: A Passionate Plate
Serves: 12
Keep this dough in your freezer for a quick and special treat when a friend stops by for a glass of wine!
  • 1/4 pound (1 stick) unsalted butter
  • 1 cup freshly grated Parmesan
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  1. Place the butter in the bowl of a food processor fitted with a mixing attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
  2. On a lightly floured board, roll into a 13-inch long log and press all sides flat.
  3. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  4. Preheat the oven to 350 degrees F.
  5. Cut the log crosswise into 1/8-inch thick slices. Place the slices on a parchment-lined sheet pan and bake for 22-25 minutes, until lightly browned and crispy on the edges.



  1. Jeanne says:

    These were my favorite crackers at the pink party. I haven’t tried making them yet and appreciate the additional comments! Some soft cheese and fig preserve…

  2. Mary Jordan says:

    I absolutely loved these crackers when I had them at the Pink Party and turned around and made them the next day for a bridal shower and received lots of compliments. Just a couple things I found when making them.
    You do want the butter to be at room temp. I am used to using the food processor and cold butter but it is difficult to get it creamy without softened butter. I used dried thyme as I had no fresh and that worked just fine. I also used my convection oven setting and they were done in 12 to 15 minutes. A lot depends on how thin you slice them…so watch carefully that they don’t get too brown. I also crowded my first pan and they actually do spread a bit so give them some room to do so. I always use my french cookie sheet liners instead of parchment , Not a cheap buy…but I have had mine for years and more than made up the cost of parchment paper. Don’t totally cool the crackers on the sheets as they will sweat a little as they cool.
    Thank you so much Joy and Mary for sharing this great recipe!

    • JoyAldrich says:

      Thanks for the tips, Mary! I use Silpat, too, but sometimes I feel like they don’t let things get browned/crisped enough. I love that they are re-usable, though.

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