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: 

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.

Meanwhile, preheat your oven to 350 degrees F.

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

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

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