Thyme Cheddar Crackers

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I recently hosted a Christmas Open House. I made a lot of appetizers and desserts, had Susie our awesome pizza lady make pizza's in our outdoor pizza oven and I had a local deli make three large platters of nibblies. The Thyme cheddar crackers were a big hit and disappeared within minutes as word spread about how good they are.

 

Thyme Cheddar Crackers are a uniquely delicious savory shortbread cracker that’s amazing as an appetizer, on your cheese board, or even as an edible gift! The dough can be made ahead of time and frozen for later.

Thyme Cheddar Crackers

6 ounces cheddar cheese shredded

4 T unsalted butter softened

2 tsp coarsely ground fresh pepper (I use a blend)

1 1/2 tsp thyme

1/2 tsp. sea salt

1 1/4 c. all purpose flour

Mix together the cheese, butter, pepper, salt and thyme in a bowl using a mixer. The mixture should be creamy and well combined.

Add the flour and mix until the mixture forms clumps.

Remove from bowl and form a ball, making sure there are no dry areas. Form a log about 7 inches long and wrap in plastic wrap. Refrigerate until the dough is cold about 30-40 minutes. You can do this ahead and bake up to 5 days later or freeze for a couple months. 

 Pre heat oven to 350 F degrees.

Prepare a baking sheet with a silpat or parchment paper. 

Slice the log into 1/4 inch slices, use your fingers to shape if they lose their shape. space them about 1 inch apart.

 

Bake for 12-14 minutes.

Remove the cookies from the oven allow to cool on wire rack.

Store in a air tight container up to 4 days. You can also freeze them, wrap in plastic wrap then in foil for up to 2 months.

Serve at room temperature.