One of the tests was to make biscuits. We call them crackers. I'd never thought about it before, but wanted to try it.
So I searched and found a recipe for Parmesan & Thyme Crackers.
When I made it, the dough came out too crumbly, so I aded one egg. That fixed it up.
Modified version of Blooming on Bainbridge's modified version of Barefoot Contessa's Parmesan & Thyme Crackers
Ingredients:
1/2 cup (1 stick) butter at room temperature
2 ounces freshly grated Whole Foods Parmesan cheese
2 ounces freshly grated Cabot Extra Sharp Cheddar cheese
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cup all-purpose flour
1 teaspoon water
1 egg
coarse sea salt for sprinkling
Steps:
Cream butter.
Add grated cheese, thyme, salt and pepper to butter.
Add flour, water and egg.
Dump crumbly flour mixture onto floured surface.
Form into a log, wrap in wax paper and refrigerate for one hour.
Remove and cut into circles, or if you can't make circles, rectangular-like shapes. ;-)
Bake at 350 for 22 minutes on cookie sheet lined with parchment paper.
Cool on wire rack.
YUM!