Monday, October 1, 2012

Parmesan Crackers

Since discovering that most aged cheeses contain
no sugar and therefore,
no lactose,
I've been enjoying eating my share of cheddar and parmesan.
This recipe is adapted from Ina Garten's series
It's the perfect cracker for a picnic, just snacking
or bringing along in the car.

Cream 1 stick of unsalted butter.

Grate 1 C Parmesan cheese.

Combine with 1 t thyme
(I used Italian herbs)
1/4 t pepper and 1/4 t salt.

Stir to combine.

Add 1 1/4 C flour and form into a disc.
If it seems too dry, add 1 t water.

Roll in wax paper or plastic wrap until you get a 9" log.
Refrigerate at least 30 minutes.

Cut into 1/2" slices and place on
parchment-covered cookie sheet.
Bake at 350 for 22 minutes.

That is one good cracker.
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