Parmesan and Thyme Crackers
Ingredients
- 125 grams unsalted butter, at room temperature
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- 50 grams grated parmesan cheese
- 80 grams grated cheddar cheese
- 110 grams plain flour
- 50 grams cornflour
- 2 tablespoons milk
Instructions
- 1
Preheat the oven to 180ºC.
- 2
Beat the butter until light and fluffy. Add the salt, pepper, thyme and paprika and beat until combined. Add the cheeses to the butter mixture and mix carefully. Add the flours and mix to form a dough. Form the dough into a sausage shape, about 3 cm diameter. Wrap in baking paper and twist the ends of the paper to form a 'cracker'. Place in the fridge to firm up.
- 3
Remove the dough from the fridge and cut it into about 5mm wide discs. Place onto lined baking sheets, leaving enough space between each biscuit to allow for spreading. Brush the tops of the biscuits with milk and bake for about 18 minutes or until they are golden and cooked through. The baking time depends on the thickness of the biscuit.
- 4
Transfer to a cooling rack before storing in an airtight container for up to 5 days.
