Adapted from Barefoot Contessa Back to Basics by Ina Garten
To prevent the crackers from spreading as they bake, keep the dough log chilled until your are ready to cut and bake them.
- ¼ pound (1 stick) unsalted butter, at room temperature
- 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
- 1 teaspoon minced fresh thyme leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¼ cups all-purpose flour
- In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute until smooth. With the mixer on low speed, add in the Parmigiano (or Grana Padano), thyme, salt, and pepper and combine until well incorporated. Keeping the mixer on low, add in the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry and doesn’t hold together when pinched through your fingers, add some cold water, 1 teaspoon at a time until the dough holds together. The dough should not be too wet.
- Transfer the dough onto a lightly floured board, form it into a ball, and then roll it into a 9-inch long log. Wrap the dough log tightly in plastic wrap and refrigerate for 2 hours or up to 4 days.
- When you are ready to bake the crackers, preheat the oven to 350° and line two baking sheets with parchment paper. Cut the chilled dough log into slices about 3/8-inch thick (just under ½ inch) and place them on the parchment-lined baking sheet spaced about 2 inches apart. Bake for 22 minutes on the middle and lower oven racks, rotating the sheet pans halfway through the baking time. The crackers should take on a light golden color. Cool completely and serve at room temperature.
- Storage: Store the crackers in an airtight container and eat within 3-5 days for the best flavor. The uncooked dough log can also be frozen for up to one month (thaw in the refrigerator before cutting and baking the crackers).