Homemade crackers are so easy to make from scratch; in fact, I wonder why I have not baked them before. Parmesan cream crackers are easy to eat on their own, would be ideal with a cheese plate, or can be served along side soup. I could not find a single CRACKER recipe on my list of shared recipes.
Well, it is time that changed and thanks to the Crackers, Crisps and Flatbreads theme offered by Camillia this month, the baking group of #TwelveLoaves has many recipes to share with you today to get you started. I found a simple, straightforward recipe created by Mark Bittman. As you may know, Mr. Bittman is an authority on food related topics from cooking to school lunch programs; he has been a journalist for the New York Times for the past five years. Just this week he announced that he would be leaving that position to move on to other projects. He is a successful cookbook author and this recipe fits his method for cooking success: use high quality ingredients paired with reliable cooking methods in order to reach a simple, yet elevated result.
I added about a tablespoon of fresh thyme to these parmesan cream crackers. Other combinations of cheeses, herbs, or spices would work equally as well. Serve these alone or add to a cheese platter. The crackers would also be a welcome addition to a meal of soup & salad.
The recipe source is The New York Times. I will list the ingredients below. This is a fun recipe into which you can add your own flavors and ingredients.
Print
PinIngredients
- 1 cup all-purpose flour, more as needed
- ½ teaspoon salt
- ½ cup finely grated fresh Parmesan cheese
- 4 tablespoons unsalted butter
- ¼ cup cream or half-and-half, more as needed
- Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional)
Instructions
- Please click through here for the full recipe instructions.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
Our host this month is Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads. For more bread recipes, visit the #TwelveLoaves Pinterest board!
- Cheddar Cheese Crackers from Karen’s Kitchen Stories
- Lemon Oregano Pita Bread from Kudos Kitchen By Renee
- Pane Carasau from Culinary Adventures with Camilla
- Parmesan-Thyme Cream Crackers from A Baker’s House
- Piadina (Italian Flat Bread) from Cake Duchess
- Pretzel Crackers from All Roads Lead to the Kitchen
- Quick Raspberry Flatbread from Cheap Ethnic Eatz
- Rye Crispbread from The Bread She Bakes
- Senbei – Japanese Rice Crackers from A Shaggy Dough Story
- Three Seed Crackers from Hostess At Heart
- Thyme and Black Pepper Crackers from blackberry eating in late september
If you’d like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!
Lora @cakeduchess
Oh, I love the combo of Parmesan and thyme! Yes, they are so easy to make and so much better than store-bought! Love recipes from NY Times…great addition to our theme this month, Holly!
Holly F
I must add some of Mr. Bittman’s cookbooks to my collection. The recipes I’ve tried thus far have all been from the NY Times and I’ve enjoyed each one.
Heather | All Roads Lead to the Kitchen
I seriously feel that way every time I make homemade crackers – why don’t I do it more often!? I love the sound of these, and you’re right – Bittman is the man (I’ve even made a couple of his cracker recipes in the past). This one is going on my to-make list now!
Holly F
I don’t have any of Bittman’s cookbooks but have just added one to my wish-list. Love his recipes!
Karen Harris
I have made Parmesan thyme sables and I have made seeded crackers, but these look like ones I need to make for my next dinner party. Something new! Thanks Holly!
Holly F
Homemade crackers should make a comeback– or were they ever popular to begin with? I am not sure but in my house CRACKERS need to become the new COOKIE. Instead of baking dozens of sugary cookies I should be sampling different types of crackers for a while.
Barbara | Creative Culinary
I think you said it…why don’t we do this more often? Maybe because we would eat every cracker at one sitting? I know I probably would; these sound so yummy!
Holly F
Yes, how did you know that I ate nearly all of these in one sitting??? I only stopped because I knew exactly what ingredients went into the recipe and I didn’t want to eat ALL of that myself. : )
Julie is Hostess At Heart
These crackers look delicious! Parmesan and thyme are one of my favorite flavor combos, and your crackers look like they were cut to precision! I couldn’t follow a straight line if you have me a ruler I swear!
Holly F
Thanks, Julie, I did use a ruler as a guide to make my cuts. Even so they still look rustic but I guess that is what you get with homemade. SO much better than out of a box!
Abbe @ This is How I Cook
I always wonder why I don’t make crackers more often! I love baking them and they always disappear so fast! Holly, these sound and look wonderful!
Holly F
I think these would make lovely hostess gifts too– adding them to my list of foods to share with friends!
Karen @ Karen's Kitchen Stories
Those look so delicious Holly! Love anything shortbready. The flavor combinations are fabulous!
[email protected]
Love anything with cheese so these crackers looks like such winners, great idea to add thyme!
Robin @ A Shaggy Dough Story
These are soooo pretty—I’m a sucker for anything with a ruffly edge. And cheese. And thyme. And cream… Oh yeah, I’ll be trying these soon, that’s for sure. And adding more Bittman books to the collection too. Thanks!