Friday, March 18, 2011

Food Friday: Thyme & Peppercorn crackers

At the grocery store on Wednesday, I spotted a box of thyme and pepper crackers, and thought "that's my next recipe!". I looked up a recipe and stumbled upon one adapted from a Barefoot Contessa recipe. I adapted it a little more: I added lemon & peppercorns, used less parmesan and more thyme. I found that I'd used too much pepper and not enough thyme. If I had to do it differently, I would make it earlier when I didn't have to use artificial light and I would put fewer peppercorns in. 


Thyme, peppercorn & lemon crackers. 

Ingredients: 
  • 1 stick unsalted butter
  • 2 tsp grated Parmesan
  • 1 1/4 cups plain flour
  • 1/4 tsp salt
  • 2 tsp fresh thyme leaves
  • 1 tsp mixed peppercorns
  • 2 1/2 tablespoons water
  • zest of one lemon, chopped or grated

Instructions: 


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In a bowl, mix butter until creamy.

Add parmesan, flour, salt, water, thyme, peppercorns and lemon zest, and mix on lowest speed. 

I used 2 teaspoons peppercorns and I'm not recommending it. Use less. I used almost 2 teaspoons thyme, but I would recommend using 3. 

On floured surface, take the mixture from the bowl and shape into a log. Cover with cling film and refrigerate for 30 minutes.

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Meanwhile, preheat your oven to 350 degrees F.

Remove the dough from the fridge and place onto floured surface. Cut into thin slices. 

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Place the crackers on parchment paper on cookie sheet and bake until lightly golden (20 minutes or so). 

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I had one with a little homemade spinach pesto and that was a tasty combination. 

2 comments:

Rhiannon said...

come bake for meeeeee. :]

Anne said...

We'll have to make a bake date!