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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.