Parmesan and Thyme Crackers

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Great recipe. A good change from the traditional cheddar cheese straws I grew up eating.

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I made these for a group of women friends and served them with fresh fruit. They gave them two thumbs up!

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I haven't actually baked them yet. I just made the dough but apparently used your 2006 recipe, which is also online and which came up first when I searched. It calls for half the salt and 3oz. grated parmesan. I tasted the dough and it seemed bland. Now, do I bake them and see what happens or throw it out and follow _this_ version? Please delete whichever recipe you think is not best because duplicate versions are torture for us at home!

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I made these and they were fantastic. I also had to add water ( about 2 T. just until it came together. ( Ina did say you may have to do that . I chilled it overnight and it was perfect to slice. Sliced some more off the log today to bake and will take it to family to try! Thanks, Ina!!!

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I've made these for many parties and dinners. Everyone raves about them and there are never any left. I've found that the extra teaspoon or two of water is necessary or the dough dosen't hold together well enough to shape into a log. Per Ina: The better the ingredients the better the outcome! I definitely splurge for the parmesan reggiano for this recipe! Makes all the differnce in the world. These are great for a starter with champane.

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I usually love Ina's recipes and find them to come out well everytime. this one however, was not wonderful. My dough never came together so I could roll it, but then I didn't put tablespoons of water in it, I took her word it needed a teaspoon or 2. Wasted some very expensive cheese as well on this. If I had read the reviews then I would have known to add more and more water, perhaps the recipe should be updated. I will try it again when I have more cheese in the house.

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I love Ina! I make a lot of her recipes & this one is no exception. I found that my dough needed more than 2 or 3 tbl. of water. Go by feel, but they are just delicious. Next time I will omit all the salt it calls for. The Parm-Regg. I used is salty enough for our taste. I chilled the dough overnight and they cut so nice & when baking, the kitchen smelled yummy. I made them for a party yesterday and they were a big hit. They were perfect with chilled white wine. Hint: Make a double batch. One is just not enough! Thanks to Ina for sharing.

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First recipe of Ina's that I wasn't thrilled with. Perhaps something was amiss, because I chose to make half a recipe. I usually love every one of Ina's recipes - I'll try again making the full recipe to see if there are different results.

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Wonderful. I have made these many times. They always turn out perfect. I serve them with white wine and green grapes. Always a hit. Thanks Ina

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DELICIOUS!!! I was scared that these wouldn't turn out because the dough did seem dry. I used about 6 tsp of water. I think the amount of water you need may depend on the climate in which you live. I kept adding until the dough started to pull together which probably could have helped the person who said their cracker was dry and crumbly. Use your best judgement. I will definitely be making these again!