It’s movie awards season, which in our house coincides with football playoff season, so this is obviously a pivotal time for snacks. Crackers, to be specific. But let’s be honest, can you think of a scenario where you’d rather not have a batch of freshly-baked crackers nearby? No. The answer is clearly, no.
These crackers are terrific because if you survey your kitchen right now, there is a good chance you’ll find all the ingredients on hand. What’s more, these couldn’t be easier to prepare. Just remember to make the dough and refrigerate a day in advance, slice (the thinner the better) and bake. These are delicious paired with red wine or a glass of Prosecco.
Parmesan & Thyme Crackers
Adapted from Alexandra’s Kitchen
Notes: The dough should chill in the refridgerator for 24 hours. Also, these crackers are best enjoyed the day you bake them.
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon coarse salt
Pinch of black pepper
2 teaspoons finely chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated Parmigiano-Reggiano cheese
5 1/2 tablespoons sour cream
1 large egg white, lightly beaten for garnish garnish
Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center minutes, approximately 20 minutes. Transfer to a rack to cool.