Parmesan and Thyme Crackers

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.