Parmesan and Thyme Crackers

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These were soooo good!! Better than any cracker we've ever tried. I followed her recipe from the "Back to Basics" cookbook, one cup of grated parmesan is what I added. My dough was fine, however after chilling the log and slicing it, there were a couple of dry spots. Maybe next time one teaspoon of water would help. These were so good we didin't want to share them with our friends, but we did!

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These are more a savory shortbread than a cracker. First bite, nothing special. Second bite, a hint of something. Third bite, ahhhh . . . The parmesan and thyme are delectable together and the snap of cracked pepper a sharp surprise. I made them last night and found them heavenly. My husband loved them. I had one this morning and they are even better the next day as the flavors mellow. They are easy to make. I added a tablespoon of water as the dough wasn't quite there to instant success. I think this is a recipe that you just have to get a feel for. I only made half of the log as I want to freeze half for another day - besides, I would just eat them all now. One log makes about 24 "crackers". I will make up several batches later today and freeze for a garden club function I am co-hosting. We were asked to use fresh herbs in our dishes and this will be my contribution. I can make them up the night before and I know that this recipe will be requested.

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I made these crackers for my boyfriend who is a snacking fiend. He loves to snack on cheese, cracker and olives on the weekends. I followed the recipe exactly and had no problems with the dough crumbling. I sliced them thin and they came out crisp and yet they were also light in texture. I will be making these again and already have some substitutions for the thyme already in mind. Thanks, Ina for another great recipe.

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Good recipe....2 starts due to inaccuracy.

This eventually came out fine, but I had to waste a batch before I decided to just add water to my second batch since the dough was just a crumble mess on the first.

I'm sure Ina added water in the TV episode (edited out of course....just change it online so you won't lose the trust of the first-time cooks. C'mon Food Network Online!

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This recipe is in Ina's cookbook and there she says 1 cup of Parmesan. It comes out fine; I used 2/3 c. parmesan, 1/3 c romano, skipped the salt and use salted butter. A little crushed rosemary also works well. Cutting them thin definitely gives you more of a 'cracker'.

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I made a variation of these crackers using sharp cheddar cheese and Herbes de Provence. They were very tasty!

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OK, Ina, somewhere, there is a screw up!! I think it might be in the cheese. I weigh all my ingredients, and my converter says 2 cups of cheese is 8 ounces.
The recipe called for 3 ounces. I used 3 ounces, weighing the flour, did everything according to the recipe also using REAL parm. Finally got it in a log, froze it 30 mins, no way it was going to slice. Maybe I'll throw it back in the mixer with more cheese and some water. I wish cooks & chefs would go to weight instead of volume measurments It certainly takes the guess work out of especially baking!!! Think about it. Most of us have scales these days.

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I made the dough last night and took some advice from other cooks by adding 2 tbs of water to the dough. Worked perfectly. Rolled it up and put in freezer overnight. Took out this morning about 30 minutes before slicing. Sliced easily and baked without sticking. When I took the first bite, it seemed like something was missing, but after another two bites I was hooked! I will make this again, but does anyone have any ideas about adding a little something?

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These are so wonderful and easy that never again will I serve anything else for cocktails. I did make a mistake and put in 1 1/2 c flour but then added a squeeze of lemon to get the consistency in line and they were incredible!!. Added another level of bite!!

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These crackers were excellent and very easy to make. I followed the recipe exactly and I'll definitely be making these again. The taste reminds me of cheese straws that my mom used to make....but a little better :