Parmesan and Thyme Crackers

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min

Yield:
30 to 36 crackers
Level:
Easy

Ingredients
  • 1/4 pound (1 stick) unsalted butter
  • 3 ounces grated Parmesan
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
Directions
Watch how to make this recipe

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-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 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.


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4.1 136
Love these crackers although they're like savory cookies but delicious! I have made them for Christmas presents, in a little tin and they ask for them year after year. I do make my own modification though - after a minute or two in the oven, I criss cross the fork on top (similar to peanut butter cookies) and add cayenne pepper. Gives them just a little kick and everyone loves them! item not reviewed by moderator and published
After forming the dough into a log, I sprinkled poppy and sesame seeds on my work surface then rolled the log in the seeds evenly coating it. I love the look and the extra crunch the seeds add! item not reviewed by moderator and published
Looks good item not reviewed by moderator and published
Made these yesterday. Nearly gone! item not reviewed by moderator and published
These crackers cannot be beat!!!! Just cannot get enough of them. I make them for every party, and still get calls asking if I am making them. I love them with appetizers but also really enjoy with any soup item not reviewed by moderator and published
A savory cracker--meant to be eaten without anything spread on it--is quite good with some modification. I've always depended on a Lee Bailey Cayenne Wafer recipe that uses a ratio of 1 c of flour to 1 c of cheese and found that reducing the flour made Ina's version less crumbly. As did another reviewer, I added a small amount of cream to help the dough hold together (though water would work too) and the results were good. The thyme is a subtle choice. One can also substitute other herbs, though I recommend cutting back rosemary to 3/4 t since it's strong. item not reviewed by moderator and published
I've made these several times out of the "barefoot contessa back to basics" cookbook. The recipe in the cookbook calls for 4 ounces of parmesan cheese, instead of just the 3 ounces listed for the recipe here on the food network site. The cookbook also suggests adding 1 tsp of water if the dough won't come together. I always end up adding 3 to 4 tsps of water. Try these modifications and you will LOVE these crackers. Especially with a cold Prosecco :-) Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-black-pepper-crackers-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
The flavor of my garden thyme and the pecorino I used were amazing. That's where the good part ends. These are not really a 'cracker' at all. There is something wrong in the ratio of butter to flour....not sure. I will be working on this to make it better. The butter ratio made these fall apart so that you could not spread even room-temp goat cheese on them. Flavor=5 stars, texture=1/2 star (not cracker texture, but more like a crumbly cookie). A cracker needs to bake up firm so that you can place spreads or condiments on them and eat with a cocktail in hand. item not reviewed by moderator and published
I just made these to take to a friends house later today. I used my food processer instead of a mixer (I make Claire Robinson's rosemary parmesan shortbread and she uses the food processor and they turn out great every time. Unfortunately I didn't read the reviews prior to following this recipe to the letter and placed it in the freezer. I only froze for about 20 minutes and let sit out so it wouldn't crumble so much when I sliced. The next time, I will follow Claires process and the reviews by adding a little water if it's too dry and refridgerate for an hour instead of freeze. Also, these were too salty. I used kosher salt so maybe that was my fault. Am pretty dissappointed. I really wanted to like them! Am off to the store for more thyme and will try another batch! <fingers crossed> item not reviewed by moderator and published
I live in the desert but I don't think that attributed to the mealy dry dough. I read the reviews and added 3T of water and they came out beautifully. I had fresh rosemary and I think the next time I will add some orange zest. Once I figured out the water issue I will make them again. Mighty tasty! Be unique...who else makes crackers? item not reviewed by moderator and published
I have made these several times, and they are always a hit. They are more popular with guests than Ina's Stilton and Walnut version, but those are good too. I agree with the reviews stating that the dough is too dry to come together properly, but I add one extra Tbs. of butter and 2 tsp. of water, and they are perfect. They are definitely easier to cut if they are not completely frozen. They are perfect anyway. Highly recommended and SO EASY! item not reviewed by moderator and published
Very, very good. As other reviewers mention, butter MUST be room temp and it's cold in my house so the butter never gets warm enough. You can microwave on defrost for a few seconds as one reviewer did, but I also added 2 to 3 TBS of heavy cream. They were marvelous. item not reviewed by moderator and published
These are lovely - and a hit with guests. item not reviewed by moderator and published
Another winner Ina!! I made homemade Tomato Bisque Soup with San Marzano tomato's from my husband's garden. These crackers really complimented the soup. My husband Jeffrey absolutely loved them!! item not reviewed by moderator and published
I'm not a baker but found it simple and well worth it. Love it Ina, thanks! item not reviewed by moderator and published
These were to die for. Cant wait to serve them to my guests. item not reviewed by moderator and published
I served these this morning at my annual "Champagne Send-off" that I host for some friends on the first day of school. These are fantastic! Crumbly like shortbread, deliciously savory. I can't wait to try with all sorts of combinations, including adding lemon zest. I used parmesan (out of the can...gasp! and fresh basil. I added about 2 teaspoons of water at the end, and zapped the butter in the microwave on "defrost" for a few seconds because it was just out of the fridge when I finally settled on making these. The dough chilled all night in the fridge, instead of 30 minutes in the freezer. I'm having a hard time not polishing off the 3 that are left! item not reviewed by moderator and published
You need to watch the video before doing this recipe. The butter needs to be at room temperature and you might need to add water to make the dough come together. Overall a good cracker, and I could see adding other herbs and cheeses to make what you want. item not reviewed by moderator and published
This is a simple recipe to make and nearly everyone will love the savory shortbread cookie that results. It can be made without a stand mixer if you have an old fashioned pastry blade and stamina, if the butter is warm enough. (I found out the hard way that my 66 degree kitchen 'room temperature' was not warm enough last winter. The recipe is also quite tasty if you substitute chives for the thyme. item not reviewed by moderator and published
Beyond Delicious! So Savory & Perfect With Cocktails! Better Served Warm Out Of the Oven, But Just As Delicious Served At Room Temperature. A Keeper! Do Not Over Bake. 22 Minutes Max As Ina's Recipe Notes. I Made Two Batches. One Exactly As Ina's Recipe. MMMMM The Other, I Used 1 Cup Of Good Cheddar Cheese Instead Of The Parmesan Cheese, 1/2 Cup Finely Diced Green Onion Or Chives, 1/2 Cup Finely Diced Good Deli Pepperoni, 1/4 Tsp Salt, 1/2 Tsp Pepper, 1/2 Tsp Granulated Garlic Powder, 1/4 Cup Or 1 Stick Of Room Temperature Butter, 1 and 1/4 Cup Flour and 3 Tablespoons Tap Water. Baked At 350 Degrees for 22 Minutes. My Guests LOVED Them. I Sliced Them Quickly And Ice Cold With A Sharp Knife From The Ice Box And Baked Them On Parchment Paper. There Was No Need To Flour A Board. No Crumbling At All! Thank You Ina For Your Inspiration & Perfect Recipes! item not reviewed by moderator and published
I doubled the recipe and added extra parmesan. The extra parmesan meant that I needed a little cold water, which was fine. I pulsed it all in a Cuisinart, and used dried oregano. If you're experiencing crumbling, it's because the log is too cold! Let it sit for about five minutes, and then slice it. That worked perfectly for me, and I'd been worried about the crumbling at first too. item not reviewed by moderator and published
Awful. They were so gross I can't even explain. I followed the direction and even after that eww. Do yourself a favor and make something good. item not reviewed by moderator and published
Loved ' em! I ran out of AP flour and used 1/2 cup of spelt four- they reminded me of a savory short bread. A perfect crunchy, tender bite- not a "cracker" bite. My kids were stealing them hot out of the oven! Definitely gonna make them again! "Mom, you can't make these crackers and leave them on the counter and expect us not to eat them or wait to have them with dinner. Can I please have just one more"?! item not reviewed by moderator and published
Doubled the recipe and served these to my book club last night and they were gone! SO good! Homemade crackers are more of a biscuit than a crispy cracker, so I was not disappointed as that is what I expected. As for updating the recipe to reflect the addition of water, it is updated - this version is from 2006, so look at the 2008 one also on this website. item not reviewed by moderator and published
did not like these at all. they are more like biscuits instead of crackers. what a waste of ingredients. very disappointed item not reviewed by moderator and published
These crackers were delicious!! I didn't need to use any additional water for the dough to form. We made a triple recipe and had them in the refidgerator to cut and cook over the holidays. They were certainly a hit. We tried a variation of the recipe with sharp cheddar cheese and rosemary. The cheddar and rosemary were actually preferred by the crowds at our house. item not reviewed by moderator and published
I wished I had read all the reviews before making these, mine also crumbled and the additional water would have probably prevented this. I agree that the recipe should be updated to reflect this. I think the flavor is good and will try again with the additional water. item not reviewed by moderator and published
The flavor of these is very good, but the low rating is due to them crumbling apart after removing them from the fridge and slicing them. Additionally, they fell apart when eating them such that no one could put anything on them. The problem may be due to living in Colorado's "high desert". I'll attempt to alter the recipe to suit altitude and no humidity. item not reviewed by moderator and published
Oh my gosh.... everyone loved, loved, loved these. Gave the recipe out at least a dozen times. So easy to make. I think that I am going to try rosemary & garlic to the next batch instead of the parmesan and thyme. I wouldn't change a thing, other than trying new seasonings. Great base recipe. item not reviewed by moderator and published
Ina, I love ya! This recipe is SO easy and it always impresses my guests when I make my own crackers. I've made this several times, and I have found that I always add 1 tablespoon of half-and-half (rather than 1 teaspoon of water to bring the dough together. Since I rarely have fresh thyme leaves around the house, I use 1 teaspoon of Italian seasoning instead. And I throw in a couple of dashes of cayenne to give the crackers a bit of a jolt. item not reviewed by moderator and published
These crackers were delicious but they most definitely needed water! The first batch were so dry I could hardly stand to eat them. But for my second batch I added 2 tablespoons of water and they were perfect! item not reviewed by moderator and published
These are a show stopper! What a beautiful cracker to put out on your table before dinner- and I agree, it would be good with champagne as she suggested. She suggests a teaspoon of water if it's too crumbly, but I had to add almost 4 teaspoons before it came together as needed. It was really easy to make and delicious. A great way to jazz up your table for cocktails- and I also love that they are eaten alone- no need to put anything on them! item not reviewed by moderator and published
It would not be fair to give this recipe a poor rating. I failed to add the suggested water and my dough came out crumbly and could not hold together. I wish the recipe from this website would have stated the addition of water, but it read straight forward and I am not experienced enough to know what it needed until the diaster struck and then I checked out the other reviews. It's a simple modification and I know I will have better luck next time! item not reviewed by moderator and published
I made this for the first time this afternoon and had great success (think "savory shortbread cookie". I used a food processor instead of a mixer, and I did add 3 tablespoons of water (one at a time, as others have done, (so thanks to them for that advice. The dough rolled nicely, sliced nicely and baked nicely. The crackers are flying off the plate. item not reviewed by moderator and published
These are winners; I made them this morning and I can't leave them alone. item not reviewed by moderator and published
I watched Ina make these today and she advised that if your butter is too dry it will cause the dough to not come together and be crumbly. Ina advised to add a little water and the dough will come together as it should. I am making these this week to possibly serve at a catering event. item not reviewed by moderator and published
Epic Fail. Same thing happened to me as to Jessica. just a bowl of crumbles. Followed the recipe exact- only sadly I was making a double batch. Used the exact ingredients - even had 3oz containers of Parm Chz- pre-weighed. What a waste of ingredients. Recipe needs to be updated based on all of these reviews. Froze them any way and they crumble when cut. Gonna now try to salvage them by thawing and the trying to add a bit of water- if not? In the trash. item not reviewed by moderator and published
I made these last night, and followed the recipe exactly, and all they ended up being a crumbly mess. I couldn't even serve them at my dinner party - they were an absolute failure. item not reviewed by moderator and published
Excellent! Perfect use of left over Parmesan cheese. Good for parties or just simple a simple snack. Do not deviate from the recipe and it will come out perfect every time. item not reviewed by moderator and published
This is NOT a bad rating. I'm making them as we "speak" and I'll be darned if 3 (or 4 as in the Basics book oz. of Parmesan is 1 cup! I have grated 4 ozs. and it looks more like 3 cups. I love to weigh ingredients because it is so exact. But this recipe and the one from the Basics book has me totally confused! I know they will be wonderful but I can't believe noone mentions this discrepancy. Too late for me now . . . here goes! item not reviewed by moderator and published
These are so simple to make and very tasty. Followed the recipe - did not have to add water - came out perfect!! Great with cheese on top or just as they are. Thank you Ina!! item not reviewed by moderator and published
I finally made these yesterday. Does Ina ever make anything that is not 5 stars!!! These are so delicious and my husband went nuts over them. I did add 2 teaspoons to the dough. If I was sure we wouldn't gobble them up, these would make great hostess gifts!!! item not reviewed by moderator and published
Went down so well at our last book club party. Thank you Ina item not reviewed by moderator and published
I've made this several times and it always comes out perfectly. I made this recipe for a friend at work for the holiday's, explained what to do, how long to bake and serve for her guests. She was so thrilled as to how tasty they were. She told me she served with an warm artichoke spread, and a sundried tomato hummus. item not reviewed by moderator and published
I, too, had trouble with dough too crumbly. I watched Ina do it on TV this week and she did not add water to it. Wish she had. I will follow those instructions for next time. As for the taste, they are really good. item not reviewed by moderator and published
These are really, really good! I followed the recipe just as it is and did not have to add extra water - I did not have a problem with the dough and these crackers came together very easily. I will make these again and again and will try different herbs, i.e. rosemary and/or thyme. Also, I agree that these are best served with wine/champagne/port just by themselves. item not reviewed by moderator and published
WARNING: This recipe is NOT the same as the Parmesan and Thyme cracker recipe from Ina's "Back to Basics" cookbook! That being said, I just made a batch of these to take to a football party and they're delicious! I had to adjust the recipe a little because if you do not add any water to the dough, it will NEVER form a cohesive dough ball. I had to add up to 3 tbsp. of water to get it anywhere near a dough-like consistency. Also, the recipe from the cookbook states to roll the dough into a 9 inch log, NOT a 13 inch log (you get about 24 crackers from a 9" log, which is what the recipe yield says). The best part is baking these - the house will smell richly of cheese, almost like you've been baking a pizza! item not reviewed by moderator and published
These crackers are super easy to make, and delicious! They are buttery and the thyme adds freshness and flavor. I have made them several times, and they turn out perfect. Perfect for a wine and cheese party. They arent the kind of cracker that is sturdy enough to scrape up cheese with, but better eaten on their own. They are flaky and beautiful! item not reviewed by moderator and published
These crackers are great. After you mix all of the ingredients with your mixer, stick your hands in and the warmth of your hands will soften the dough and incorporate it nicely. No need to add more water item not reviewed by moderator and published
These are delicious!! I changed the recipe a little and used 1/2 cup whole wheat flour and 1/2 cup organic ap flour. Really good! item not reviewed by moderator and published
These are very tasty crackers and the recommendation to serve them with wine or champagne is a good one. However, I like many others had a very difficult time with the dough, too crumbly. Will definitely try these again over the holidays but this time will add more water to hold the dough together. I tested them with a small group and all agreed they were very good. This recipe has to lose star rating due to the inaccuracy of the wet ingredient measurement. With one small correction, this is another killer Ina recipe! item not reviewed by moderator and published
I'm a little disappointed in the finished product. I too had a hard time with the dough being way too crumble and keeping it together to roll it out. They turned out a little bland for my taste so they will not be served at my party item not reviewed by moderator and published
Extremely easy recipe! Ina is the BEST... Instead of adding water to the recipe to pull the dough together, I used fresh lemon juice. I also added fresh lemon zest to the recipe~gives it an extra ZING! I'm making these for hostess gifts this Holiday Season. Be prepared...your house will smell AMAZING while these are baking. item not reviewed by moderator and published
So easy and simple! I brought them to the office too & there weren't enough to go around!! I need to make MORE next time & do two different kinds. Rosemary & Thyme!! item not reviewed by moderator and published
I whipped these up right after the show....very tasty! I took them to the office the next day and now everyone is making them. Great cracker Ina..........love your show. item not reviewed by moderator and published
I love everything Ina Garten, but this recipe needs to be reworked. The dough was such a pain! The dough was crumbly and would not hold together. Even after adding water I had to put it back in the mixer to add more water - nearly a quarter of a cup. I really had to compress the dough to make a ball and then it fell apart every time I attempted to roll it out - finally I used saran wrap to help compress it into a "log". I have not baked them yet, but I am concerned the dough will flake and crumble with the first slice. Very disappointed. I will re-post if they magically turn out amazing upon baking. Happy Thanksgiving! item not reviewed by moderator and published
Very Yummy! They were nice and crispy my friends and I really enjoyed them! It was my fault but the inner part of it was a little bit doughy but still was delish! :) I have to make it again sometime soon item not reviewed by moderator and published
It must be because of the humidity (I live is South Florida that I did not have to add any water. I followed the recipe exactly and it came out amazing. I can't stop eating them. I would also make them with rosemary as one of the other reviews suggested. They are better than my grandmother's cheese cookies (family recipe, but don't tell! item not reviewed by moderator and published
I tried it the way it's written and I too thought they were shortbread-like. I rolled them out to between 1/8 and 1/16th inch thick. I flipped them halfway through baking and added a few extra minutes. they came out crispy and even flaky. I was afraid of using so much pepper but it balanced the saltiness of the cheese. I also added additional herbs the second time. I believe the way the recipe is written is delicious, however I will be making them my way from now on. Ina you are an inspiration and I love your zest for life and friends!!! Watching your show I always find myself smiling before I know it - thank you for sharing your experiences and your creativity. item not reviewed by moderator and published
My husband and I are having a 75th birthday party for his mother. I saw Ina making these one day, so I decided to make a trial batch before I committed to making them for the party. My mother tried one (or two) and pronounced them party worthy. My husband also thought they were worthy. I took the remaining testers to my sisters, who both raved about them. They, by the way, could not have been easier to make! Five stars all the way! item not reviewed by moderator and published
This recipe is great and I use whatever fresh herb I have on hand. Chives work great! Best advice is to make sure the dough is wet enough to stick completely together. If it starts to crumble when you are trying to roll it into a log, put it back in the mixer and add a little water. I made these for my brother's wedding for the limo ride, and they were a hit! They can be served alone, no need for cheese with these, they are cheesey enough. item not reviewed by moderator and published
I made these crackers exact to the recipe added a few teaspoons of water because the dough was so crumbley. Refridgerated the dough and tried to cut into crackers to bake off and dough just crumbled. By time you buy all the ingredients and time spent to make ,I could have bought crackers at a speciality market. I am very disappointed in Ina"s recipe. I am not spending good money again to try these over again.....I will try another recipe from someone else. item not reviewed by moderator and published
Just made my first batch, and based upon recommendations from other reviewers, I too doubled the recipe. I added 1 tsp. of water at a time because the dough was quite dry- needing only 2 tsp. total before it was perfect. Parchment paper was a dream- they came right off once cooled. I think I'm going to take the suggestion of another review and roll the log in crushed black pepper to give it that extra umph! Overall they were simple and a huge hit. item not reviewed by moderator and published
I have made these 3 times, each time I learn something. The reviews are correct on using grated cheese, I found the courser the grate the better, makes them crunchy! I had a little trouble with the frozen dough, it crumbled and was really more crumbly to eat also. Maybe I will try more water next time after they thaw. Will make again and everyone wants the recipe...Ina rocks! item not reviewed by moderator and published
These crackers are so easy to make and are so much better than the store bought kind. I recently made these for a party and they were devoured. I will be making these over and over again. Thanks Ina! You never steer me wrong! item not reviewed by moderator and published
I have made these MANY times already...they are so easy. I do change the recipe a little. Usually I substitute rosemary and a little garlic powder for the thyme, or I might add several other combinations of spices instead. I also prefer to roll the dough out thinly like a pastry crust and cut them in free-hand diamonds or special shapes with little cookie cutters. They are very crispy when done that way. Hearts for Valentine's Day, little trees or bells for Christmas, stars for 4th of July. The possibilities are endless. I usually have to add a little bit more water to get the consistency I need for rolling them out, but the cut crackers really add style to your presentations. A wonderful recipe to just snack around on. The only problem......it's hard to quit eating these amazing little snacks once you've begun! item not reviewed by moderator and published
These crackers were SO very easy to make, and everyone at my party raved about them. I added the two tablespoons of water per other users' suggestions, and I honestly don't see how I could've gotten the dough together without it. I refrigerated the dough overnight and it sliced perfectly. I served the crackers with grapes and toasted pecans. Next time I throw a get-together, I will definitely be making these! item not reviewed by moderator and published
Slicing versus rolling out the dough is so much better...These are great crackers..I didn't need to add water...I doubled the recipe and just used a 5oz block pkg of Parmesan...I was amazed at how well they held together esp after baking...kinda remind me of cheez-its without the chemicals...Ina has become my new Foodnetwork favorite item not reviewed by moderator and published
Based on the comments of others, I decided to make a double batch. These are wonderful on their own but I am busy thinking of all the possibillities. The comments on this review were helpful in adjusting the recipe. I added rosemary to this recipe as well as fresh thyme and I am thinking of upping the herbs the next time I make them. I used 1 cup of grated parmesan cheese. I used one and a half tablespoons of tap water to moisten the mixture and it rolled into a nice log quickly. I used parchment paper to prevent the crackers from sticking to the cookie sheet and this worked perfectly. Next time I make these, I am going to substitue with parmesagn regiano as it is a little less expensive. I was also thinking of rolling the log in cracked pepper/herbs before placing it in the freezer to give it extra flavor and a decorative touch. item not reviewed by moderator and published
I made these along with Ina's blue cheese and walnut crackers twice each this weekend for two occasions. Both were delicious, but these seemed to go faster than the others. One suggestion: as the dry ingredients are mixing in the mixer, add tablespoonfuls of water as needed, one by one, until the mixture starts to come together as a dough ball. That's when you know the mixture is moist enough. Otherwise the dough will be very crumbly and dry. item not reviewed by moderator and published
I'm going to give this one five because the flavor is so nice and the recipe is very simple. In my case, I found that about 2-3 tablespoons of water to be enough to get the mixture to come together. However, I started with butter that was a little harder than I would have liked (left it out for two days too!) Rather than by weight, I just grated parmesan until I had what looked like two 1 cup-sized piles. I also give this recipe high marks because for about the price of a box of speciality crackers in the supermarket you end up with a far superior product. item not reviewed by moderator and published
Very EASY recipe and very tasty, but I think I added too much cheese b/c it was extremely dry as a dough, so I added more and more butter. They smell amazing while baking, but now as I am tasting them they are pretty dry and flaky. Delicious, but kinda messy. item not reviewed by moderator and published
I love this recipe. I keep them frozen and when I have friends over I pop these in the oven, have some fruit and wine. My friends love them. item not reviewed by moderator and published
WITHOUT THE COMMENTS FROM OTHER REVIEWERS, I MAY HAVE WASTED TIME AND MONEY...SO THANK YOU FOR: 1. SAYING THE BUTTER SHOULD BE ROOM TEMP 2. CORRECTING THE PARMESAN TO A GRATED (ONE) CUP 3. ADDING 1 TABLESPOON OF WATER TO DOUGH FOR RIGHT CONSISTENCY I GUESS WE'LL JUST HAVE TO STICK TOGETHER. THE CRACKERS ARE DIVINE, DOUBLE THE BATCH! item not reviewed by moderator and published
Grrrrrrr! Here's a little life lesson: Don't trust a recipe from FoodNetwork.com. The only thing more irritating in the kitchen than a recipe that is missing a key ingredient is a recipe that is missing a key ingredient that has not been corrected after a couple of YEARS on the internet! Once I discovered through comments from other frustrated viewers how to correct this wongly-writen recipe, the results were excellent. These are WONDERFUL crackers. Grrrrrr! item not reviewed by moderator and published
There isn't a recipe of Ina's I haven't loved and this is no exception. Made them for a get together where we were doing appetizers/dips and people couldn't get enough. I have to agree with everything Barbara said - basically word for word! They were unbelievable and once you started you just couldn't stop! I added extra thyme and yes, I did need several tablespoons more water than the recipe said but very simple and full of flavor. Making them again this weekend. item not reviewed by moderator and published
I followed the recipe and had no problems. Took them to a party and everyone loved them. I'll make these again! item not reviewed by moderator and published
I made these from the Back To Basics Cookbook...OH MY GOODNESS...they were the best tasting things ever. I have had cheese straws and this is even better. The flavor is fantastic. I should have taken the one gals advice and only made part of the log cuz all I do is keep going back for "just one more!" OH SO GOOD and very simple. I did have to add a little water to get a consistency that would shape but that is to be expected when using different ingredients, and the recipe said it may be needed. Absolutely the best...another winner, Ina! item not reviewed by moderator and published
These crackers are heavenly! Give me a dozen of these anyday over chocolates. I added a little water to my dough, taking advice from the other reviewers. Instead of thyme, I used rosemary and also ditched the salt. I think there's enough in the cheese to cover for that. They turned out delicious. Will definitely be making these around the holidays. item not reviewed by moderator and published
These were soooo good!! Better than any cracker we've ever tried. I followed her recipe from the "Back to Basics" cookbook, one cup of grated parmesan is what I added. My dough was fine, however after chilling the log and slicing it, there were a couple of dry spots. Maybe next time one teaspoon of water would help. These were so good we didin't want to share them with our friends, but we did! item not reviewed by moderator and published
These are more a savory shortbread than a cracker. First bite, nothing special. Second bite, a hint of something. Third bite, ahhhh . . . The parmesan and thyme are delectable together and the snap of cracked pepper a sharp surprise. I made them last night and found them heavenly. My husband loved them. I had one this morning and they are even better the next day as the flavors mellow. They are easy to make. I added a tablespoon of water as the dough wasn't quite there to instant success. I think this is a recipe that you just have to get a feel for. I only made half of the log as I want to freeze half for another day - besides, I would just eat them all now. One log makes about 24 "crackers". I will make up several batches later today and freeze for a garden club function I am co-hosting. We were asked to use fresh herbs in our dishes and this will be my contribution. I can make them up the night before and I know that this recipe will be requested. item not reviewed by moderator and published
I made these crackers for my boyfriend who is a snacking fiend. He loves to snack on cheese, cracker and olives on the weekends. I followed the recipe exactly and had no problems with the dough crumbling. I sliced them thin and they came out crisp and yet they were also light in texture. I will be making these again and already have some substitutions for the thyme already in mind. Thanks, Ina for another great recipe. item not reviewed by moderator and published
Good recipe....2 starts due to inaccuracy. This eventually came out fine, but I had to waste a batch before I decided to just add water to my second batch since the dough was just a crumble mess on the first. I'm sure Ina added water in the TV episode (edited out of course)....just change it online so you won't lose the trust of the first-time cooks. C'mon Food Network Online! item not reviewed by moderator and published
This recipe is in Ina's cookbook and there she says 1 cup of Parmesan. It comes out fine; I used 2/3 c. parmesan, 1/3 c romano, skipped the salt and use salted butter. A little crushed rosemary also works well. Cutting them thin definitely gives you more of a 'cracker'. item not reviewed by moderator and published
I made a variation of these crackers using sharp cheddar cheese and Herbes de Provence. They were very tasty! item not reviewed by moderator and published
OK, Ina, somewhere, there is a screw up!! I think it might be in the cheese. I weigh all my ingredients, and my converter says 2 cups of cheese is 8 ounces. The recipe called for 3 ounces. I used 3 ounces, weighing the flour, did everything according to the recipe also using REAL parm. Finally got it in a log, froze it 30 mins, no way it was going to slice. Maybe I'll throw it back in the mixer with more cheese and some water. I wish cooks & chefs would go to weight instead of volume measurments It certainly takes the guess work out of especially baking!!! Think about it. Most of us have scales these days. item not reviewed by moderator and published
I made the dough last night and took some advice from other cooks by adding 2 tbs of water to the dough. Worked perfectly. Rolled it up and put in freezer overnight. Took out this morning about 30 minutes before slicing. Sliced easily and baked without sticking. When I took the first bite, it seemed like something was missing, but after another two bites I was hooked! I will make this again, but does anyone have any ideas about adding a little something? item not reviewed by moderator and published
These are so wonderful and easy that never again will I serve anything else for cocktails. I did make a mistake and put in 1 1/2 c flour but then added a squeeze of lemon to get the consistency in line and they were incredible!!. Added another level of bite!! item not reviewed by moderator and published
These crackers were excellent and very easy to make. I followed the recipe exactly and I'll definitely be making these again. The taste reminds me of cheese straws that my mom used to make....but a little better :) item not reviewed by moderator and published
This cracker recipe is excellent. I made a double batch and I served them to my group and there were none left! These are great by themselves or as Ina serves them with fruit and cheese. Mine came out GREAT! I will add this recipe to my appetizer list. item not reviewed by moderator and published
I was concerned when the dough looked way too dry. But the longer I beat it, the more it came together and when I poured it on the board, it rolled into a log with ease. A 13" log made much smaller rounds than the way they appeared on the show. And, I cut some they way she did and some thinner. The thinner ones were more like crackers than the thicker slices which tasted more like shortbread as some reviewers commented. They are dry so you certainly need cheese with them. I thought the flavor was good. item not reviewed by moderator and published
This was easy and tasty. They're good plain, or dipped into stew, or topped with ham, cheese, etc. item not reviewed by moderator and published
Not sure why this came out like perfection on TV, but when I tried to make it was a mess. The dough was easy to make and work with, however, when it was time to bake is when I had problems. For starters, when slicing the dough it started crumbling. Then, even after baking it was still crumbly and not considred a "cracker". Will not even bother trying this one again. Its sucked!! item not reviewed by moderator and published
Very tasty and easy to make. I made these as an accompaniment to wild mushroom soup. Since other reviewers mentioned that the dough was too dry and broke apart, I added two tablespoons of water to the final dough and it was perfect and easy to work with. Yummy! item not reviewed by moderator and published
I made these yesterday ... prepared the dough before work, chilled in the fridge all day and tested a few last night; sliced right out of the fridge, timing in the oven was exact. PERFECT! Recipe should use ONE cup of grated cheese. item not reviewed by moderator and published
Great crackers! The measurement for parmesan is a weight meaurement. 3 oz of grated parmesan is approximately 2 cups. item not reviewed by moderator and published
Like many of the other reviewers, my dough was very crumbly. And I made sure my butter was at room temperature. But I simply added a very small amount of water and the dough came together just fine. Otherwise, easy to make. Do use good, freshly grated parmesan cheese. You won' get the same flavor if you don't. item not reviewed by moderator and published
I saw Ina make these the other day on a rerun of her show and thought them to be just right for a small dinner I'm hosting tomorrow. They came out perfect. I followed the recipe posted, it went together without any problem. I put the dough in the freezer, when I removed it and started to slice them the first two crumbled just as some others have indicated. I decided to let the dough thaw a bit and that did the trick. They sliced without any issue and will be beautiful with the harvest salad I'm serving tomorrow. item not reviewed by moderator and published
Can anyone tell me if this recipe can be made ahead of time, and how long they would last...say...in the refrigerator, etc. I want to make them for a party and would like to do it ahead of time. item not reviewed by moderator and published
I know a lot of people on here said they were crumbly, but it sounded to me like they meant the dough was crumbly to work with. I didn't have any problems with the dough. I used room temperature butter and it was fine. I used a Cook's Illustrated trick of rolling the dough into a loose log at the edge of some parchment paper, rolling the log up, twisting off one end, and pushing the dough down at the top of the other end. You get a perfect log and you can throw it right into the freezer. The problem, however, was after they were cooked. Despite the butter, they still stuck to the pan. I didn't grease the pan because of the butter, but next time I will. Because they stuck, I ended up breaking many of the crackers. Even when I got them off whole, they were so crumbly. You had to be careful holding them. I cut some thin and some thick just to see the difference. The thick ones were easier to work with, but I don't think you'll get 30-36 crackers this way and they were too strongly flavored. The thin ones were lighter and more delicious, in my opinion, but so fragile that they were almost impossible to do anything with. I loved the flavor of these and added all the broken pieces to salads and soups, which was delicious, but I wish they came out a little less crumbly, maybe a little more crunchy. I'll be experimenting. item not reviewed by moderator and published
For those who find the dough too dry and crumbly to form into a log, try waiting a few minutes before moving on to this step. Turn the mixer off and let the dough just sit in the mixer about 15 minutes. This gives the flour a little time to partially hydrate and makes it much more workable. It works for me without having to add additional liquid. After forming and wrapping, I let it hang out in the fridge several hours before slicing or freezing and my slices come out clean. item not reviewed by moderator and published
I've made these several times out of the "barefoot contessa back to basics" cookbook. The recipe in the cookbook calls for 4 ounces of parmesan cheese, instead of just the 3 ounces listed for the recipe here on the food network site. The cookbook also suggests adding 1 tsp of water if the dough won't come together. I always end up adding 3 to 4 tsps of water. Try these modifications and you will LOVE these crackers. Especially with a cold Prosecco :-) item not reviewed by moderator and published
Why would you capitalize almost every word of this post? item not reviewed by moderator and published

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