Thin and crispy with a satisfying snap, these basil and parmesan thins are a delicious savoury cracker recipe. They're perfect as part of a cheese course with savoury biscuits and ideal for snacking on at any time!
I have to say, I am loving the Great British Bake Off this year. I watched the biscuit episode wanting to make everything. So many savoury flavoured biscuits in the first round, florentines in the second round and then 3d biscuit creations in the third round.
Well, I've started with these savoury biscuits and I stress the word, 'started'. I have made a 3d creation as well so do check out my 5 Little Ducks Went Swimming One Day biscuits!
What are these basil and parmesan thins like?
But wait, this post is about parmesan and basil thins. I must stop myself talking about my next idea and bring myself back to this one. Yes, this one. What are these savoury parmesan crackers like?
Firstly the biscuits have a lovely snap. Is that the correct terminology? Or was it crack? Or break? Basically, these thins are crispy.
They also score in the all important taste test. They are scrumptious - strong and cheesy, which is what I want from a savoury cheese biscuit. The parmesan is quite strong and the basil is subtle, but you can still taste it.
They are also small or at least mine are, which is good because you can eat one and then another, and another, and another. You won't feel like you are overeating.
Go on. Help yourself!
What ingredients do you need for basil and parmesan thins?
You need just 5 ingredients: plain flour, butter, parmesan, basil and black pepper.
How do you make these savoury parmesan thins?
There is a full recipe card further down the page but basically I use a food processor to combine the flour and butter and then add the rest of the ingredients and blend to form a dough.
It's really quick to make the crackers this way although you can make them by hand too.
Once you have a dough, just roll it out till it is very thin and use a cutter to cut out the crackers. You can then bake them in the oven in just 10 minutes.
The recipe is adapted from Step-by-Step Baking by Caroline Bretherton
How to store
If you keep these crackers in an airtight container they should stay fresh for about 2 weeks. That makes them perfect for making in adance or for gifting as an edible Christmas present
Can you make the dough in advance?
You can make the dough in advance and it will keep for about three days in the fridge. Alternatively you can freeze the dough for three months and then defrost before rolling out and baking.
Basil and Parmesan Thins
- 85 g plain flour
- 60 g butter at room temperature
- 60 g parmesan
- 1 tablespoon basil freshly chopped
- Pinch black pepper
- Put the flour and butter in a food processor and pulse until it forms a breadcrumb consistency.
- Add the rest of the ingredients and pulse again until they are all combined.
- Knead the mixture briefly to make it into a smooth dough.
- Put a little extra flour on the work surface and roll out to a thickness of about 2mm. Cut out the biscuits using a cutter and place them directly on a baking sheet. I needed 3 baking sheets for this amount of dough.
- Bake the thins in the oven at 180°C for 5 minutes. They may have puffed up in the middle sp press them down onto the baking sheets to make them flat again. Bake for an extra 5 minutes.
- Take them out and cool them on wire racks.
More recipes you might like
If you like savoury homemade biscuits then do check out my savoury cheese and paprika biscuits.