Parmesan & Thyme Crackers | Karen’s Kitchen Stories

Posted on

Parmesan & Thyme Crackers

Imagine a sable cookie…  only it’s not a cookie, it’s a savory herb butter cracker that is perfect with an aperitif or a glass of white wine before an elegant dinner.

Parmesan & Thyme Crackers

Are you planning a dinner party? These are perfect.

Or…. imagine yourself sitting at a bistro or brasserie in Paris or Aix en Provence with a few friends, a plate of these, and a bottle of champagne. (Be sure to invite me btw)

Parmesan & Thyme Crackers

These crackers would also make an excellent hostess gift. I was able to use some of my home grown thyme… always a win.

Parmesan & Thyme Crackers

Make ahead tip: You can freeze this dough for up to a month and slice and bake the wafers.

Parmesan & Thyme Crackers

Yield: About 36 crackers.


4 ounces (one stick) room temperature unsalted butter

4 ounces freshly grated Parmesan cheese

1 1/2 tsp. minced fresh thyme

1/2 tsp Kosher salt

3/4 tsp freshly ground black or mixed pepper (I use mixture of black, white, green, and red peppercorns)

6 1/4 ounces (1 1/4 C) unbleached all purpose flour

1 tsp water


  • In the bowl of a stand mixer with the paddle attachment, mix the butter for a minute.
  • Leaving the mixer on low speed, add the cheese, thyme, salt, and pepper. 
  • Add the flour and mix for about a minute. 
  • Add the tsp of water, mix for a couple of seconds, and turn off the mixer. 
  • Turn the dough out onto the counter and push it together into a ball. 
  • Roll the dough into a 9 inch log and wrap it with plastic wrap.
  • Refrigerate the dough for a minimum of 30 minutes and up to 4 days. 
  • Preheat the oven to 350 degrees F.
  • Slice the log into slightly less than 1/4 inch slices and place them on a parchment lined sheet pan. 
  • Bake for 22 minutes, rotating the pan halfway through. 
  • Be careful not to over bake or they will taste bitter. they should be lightly browned. 
  • Cool on a wire rack. 

Leave a Reply

Your email address will not be published. Required fields are marked *