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

The Barefoot Contessa "Back to Basics".

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.

Enjoy!