Parmesan and Thyme Crackers

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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?

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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!

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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.

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These are lovely - and a hit with guests.

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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!!

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I'm not a baker but found it simple and well worth it. Love it Ina, thanks!

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These were to die for. Cant wait to serve them to my guests.

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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!

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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.

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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.