Parmesan, Rosemary and Thyme Shortbread

Parmesan, Rosemary & Thyme Shortbread - Savory Simple

I’m always looking for an excuse to make something new, especially when it involves replacing a store-bought product with a homemade creation.  This summer my friends and I have decided to enjoy Fridays at a weekly outdoor event at The National Gallery of Art.  They serve the booze, we bring the snacks (and a blanket for lounging in the shade).   This week I was planning to bring cheese and crackers when it dawned on me; make cheesy shortbread crackers!  Brilliance.

I glanced around at some different online recipes and stumbled upon one from Ina Garten that looked perfect.  I adapted it to include more herbs from my garden and voila!  Delicious homemade crackers.  They’re a bit flakier and less dense than standard shortbread.  I recommend enjoying them with some white wine and good company.

 

Parmesan, Rosemary and Thyme Shortbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 25-30 crackers
Ingredients
  • 1 stick (4 ounces) unsalted butter, room temperature
  • 3 ounces grated Parmesan (grate it yourself for the best flavor)
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon chopped fresh thyme leaves
  • ½ teaspoon chopped fresh rosemary
  • 1¼ cups all-purpose flour
  • 1 tablespoon water
Instructions
  1. Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy.
  2. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined.
  3. Add 1 tablespoon of water to help bring the dough together.
  4. Flatten the dough and wrap it in plastic wrap. Chill until firm, at least 30 minutes.
  5. Preheat the oven to 350 degrees F.
  6. Roll the dough to ¼ - ½ inch thick. Use a cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it).
  7. Place the crackers on a sheet pan and bake for approximately 22-25 minutes.
Notes
Adapted from Ina Garten
 

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