Parmesan and Thyme Crackers

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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!

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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.

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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.

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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"?!

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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.

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did not like these at all. they are more like biscuits instead of crackers. what a waste of ingredients. very disappointed

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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.

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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.

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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.

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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.