Parmesan and Thyme Crackers

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Made these for a Champagne Party! They are yummy, cheesy, sinful and so easy to make!

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The recipe can be tricky but it's worth it. It's not meant to be rolled out just formed into a log chilled and cut into rounds. I served these with wine and some nice fruit, and yes other kinds of cheeses, it was a hit.

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I made this exactly to the recipe and they were wonderful. As some other reviewers have said, it is a MUST that the butter be soft room temperature and that you use freshly grated parmesan (not Kraft from the can. If you liked these, also try Giada's Pecorino Crackers...they use Pecorino Romano instead of parmesan, and have a pinch of cayenne. No log roll or freeze time required for those (they are softer to work with.

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My 11 year old daughter made this, and the dough also came out a tad crumbly. I pressed it all together into more of a triangle log, not on purpose, but that's how it turned when I pressed it together! Ha! I actually asked my daughter if she followed the directions and added the parmesan last after making the dough w/ butter, flour & FRESH thyme, but she insisted that's not how the recipe read. She was right, I must have dreamt it. Although this was fantastic and a hit among our friends, I will use freshly grated parm instead of the pre-grated kind which often has residue of flower to keep it fluffy and from separating. I believe that "preservative" contributed to the crumbly texture of the dough by sucking up some of the moisture. Oh yeah, and for a parm cracker, splurge on the good, i.e. flavorful Parm!!!

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i sprinkled a bit of water onto the log when rolling it because it was too crumbly.

these are like savory shortbread cookies.

it was strange that Ina served cheese with these because they taste so much like cheese!

would not serve to guests but a yummy treat for in-home.

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well i haven't actually MADE the recipe. but i will once i figure out how much cheese to use! 3 ounces? how many teaspoons or tablespoons or cups is that?

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I've made these crackers three times. I think they're great. People who try them for the first time typically say, "Wow!" These crackers get one's attention because of their concentrated cheese flavor. I covered my baking sheet with parchment paper and baked them exactly as suggested.
They came out slightly golden brown. These go great with wine, cheese, grapes, or even cola. If I were making them to take, I would suggest doubling the recipe.

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The batter was entirely too crumbly to use. So, I looked into my refrigerator and saw there about 3/4 - 1 cup of cold, garlic mashed potatoes. That did the trick! They turned out very much like short bread; however, they held together just fine. Hope it works for you.

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just crumble and fall apart - waste of good ingredients

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these are awesome...they taste good just to munch onj instead of chips...or they work well as an appetizer with a dip