Parmesan Shortbread Crackers

Instructions

1. Prepare the dough
   In a food processor, combine the flour, grated Parmesan, salt, pepper, and garlic powder. Pulse briefly to mix. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the thyme leaves and pulse a few more times. If the dough seems too dry, add 1 tablespoon of cold water.
2. Form and chill the dough
   Turn the dough onto a lightly floured surface and gently knead until it comes together. Form into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
3. Slice and prepare for baking
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 inch between each cracker.
4. Add finishing touches
   Lightly brush the top of each cracker with beaten egg white and sprinkle with the extra Parmesan cheese. This will give the crackers a nice golden color and extra cheesy flavor.
5. Bake to perfection
   Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Watch them carefully as they can go from perfectly golden to overbrowned quickly due to the cheese content.
6. Cool and serve
   Let the crackers cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool. Serve at room temperature with your favorite dips, spreads, or as part of a cheese board.