Basil and Parmesan Thins

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!

Course Cheese, Snack

Cuisine British

Prep Time 15

Cook Time 10

Servings

Calories 39kcal

Author Corina Blum

Ingredients

85 g plain flour
60 g butter at room temperature
60 g parmesan
1 tablespoon basil freshly chopped
Pinch black pepper

Metric - US Customary

Instructions

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.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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