Weekend Recipe -- Thyme & Peppercorn Crackers

⤿ At the grocery store on Wednesday, I spotted a box of thyme and pepper crackers, and thought "that's my next recipe!". I looked up a recipe and stumbled upon one adapted from a Barefoot Contessa recipe. I adapted it a little more: I added lemon & peppercorns, used less parmesan and more thyme. I found that I'd used too much pepper and not enough thyme. If I had to do it differently, I would make it earlier when I didn't have to use artificial light and I would put fewer peppercorns in. 

✻ Thyme, peppercorn & lemon crackers ✻

➵ Ingredients 

- 1 stick unsalted butter

- 2 tsp grated Parmesan

- 1 1/4 cups plain flour

- 1/4 tsp salt

- 2 tsp fresh thyme leaves

- 1 tsp mixed peppercorns

- 2 1/2 tablespoons water

- zest of one lemon, chopped or grated

➵ Instructions 

⤿ In a bowl, mix butter until creamy.

⤿ Add parmesan, flour, salt, water, thyme, peppercorns and lemon zest, and mix on lowest speed. 

⤿ I used 2 teaspoons peppercorns and I'm not recommending it. Use less. I used almost 2 teaspoons thyme, but I would recommend using 3. 

⤿ On floured surface, take the mixture from the bowl and shape into a log. Cover with cling film and refrigerate for 30 minutes.

⤿ Meanwhile, preheat your oven to 350 degrees F.

⤿ Remove the dough from the fridge and place onto floured surface. Cut into thin slices. 

⤿ Place the crackers on parchment paper on cookie sheet and bake until lightly golden (20 minutes or so). 

⤷ I had one with a little homemade spinach pesto and that was a tasty combination.