Parmesan and Thyme Crackers
It’s good to have something in the tins that can be served easily with a drink if friends arrive unexpectedly. These little cheesy biscuits can also be frozen unbaked, ready to be cooked and served fresh from the oven.
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
METHOD
Preheat the oven to 180ºC.
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.
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
Transfer to a cooling rack before storing in an airtight container for up to 5 days. Makes 18-20
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!