Parmesan and Thyme Crackers

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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.

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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!

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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!

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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!

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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.

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These are winners; I made them this morning and I can't leave them alone.

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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.

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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.

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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.

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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.