Cornmeal, Parmesan and Thyme Crackers

Cornmeal, Parmesan and Thyme Crackers

Cornmeal, Parmesan and Thyme Crackers

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 210cal
  • 8g fat (4g sat)
  • 20mg chol
  • 700mg sodium
  • 30g carb
  • 5g fiber
  • 1g sugars
  • 5g protein

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour, plus additional for dusting
  • 3/4 cup warm water
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons butter, at room temperature
  • 2 teaspoons coarse sea or kosher salt, divided
  • Freshly ground black pepper
  • 1 teaspoon fresh or dried thyme

Directions

Combine cornmeal, flour, water, cheese, butter, 1 teaspoon salt and pepper in the bowl of a food processor. Process until the mixture forms a ball (or mix by hand). Remove from the processor and cover in plastic wrap. Let rest 30 minutes.

Preheat oven to 400° F. Divide dough into 4 portions, covering the pieces you are not working with in plastic wrap.

Lightly dust a work surface and roll out dough to 1/8-inch-thick. Sprinkle the surface with thyme and remaining salt. Gently roll dough 2 or 3 more times to embed toppings. Cut crackers into desired shapes or size. Try using a chef’s knife, wavy-edge pastry cutter, pizza cutter or cookie cutters.

Place crackers on a baking sheet and bake until the edges turn golden and crisp, 15 to 18 minutes. Cool completely; store in an airtight container for up to 2 weeks.