Prep Time: 15 minutes
Inactive: 30 minutes (aka clean up time)
Bake: 20-22 minutes x number of trays
1/4 pound unsalted butter, room temperature
1 1/4 cups all-purpose unbleached flour
1/4 teaspoon kosher salt
1 teaspoon fresh thyme, chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons water (optional per note above)
grape seed oil (or olive oil, optional per note above)
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, water, thyme, and pepper and combine. Add a little oil if needs more moisture. The dough is at the right consistency when it starts forming a ball - not too crumbly and not too sticky!
- Dump the dough on a lightly floured board and roll into a 12-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden. Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4-inch thick slices. Place the slices on a sheet pan and bake for 20-22 minutes. Should have golden brown speckles and fill your kitchen with an herby cheese scent!