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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!