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.
- 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)
- Please click through here for the full recipe instructions.
Amount Per Serving:Calories: 0 Total Fat: 0g
#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.
- 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!