Parmesan, Gruyere and Thyme Crackers
adapted from Ina Garten's recipe
Preheat oven to 375F
1 stick unsalted butter
1 1/2C Parmesan cheese, grated fine
1/4C Gruyere cheese, grated fine
1 tsp fresh thyme leaves, minced
1 tsp kosher salt
freshly ground black pepper
1 1/4C flour
1-2 tsp cream
Cream the butter until smooth. Add the cheeses, thyme, salt, and black pepper - combine.
Slowly add the flour and combine - mixutre will be crumbly. Add a little bit of cream if too dry.
Put dough out onto a piece of waxed paper and form into a log.
1/4C Gruyere cheese, grated fine
1 tsp fresh thyme leaves, minced
1 tsp kosher salt
freshly ground black pepper
1 1/4C flour
1-2 tsp cream
Cream the butter until smooth. Add the cheeses, thyme, salt, and black pepper - combine.
Slowly add the flour and combine - mixutre will be crumbly. Add a little bit of cream if too dry.
Put dough out onto a piece of waxed paper and form into a log.
Refrigerate for 30 minutes or more...
Cut the log into thin slices and bake for 20 minutes, or until lightly browned.
Cut the log into thin slices and bake for 20 minutes, or until lightly browned.
Rich and very tasty!
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