Parmesan and Thyme Crackers

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This cracker recipe is excellent. I made a double batch and I served them to my group and there were none left! These are great by themselves or as Ina serves them with fruit and cheese. Mine came out GREAT! I will add this recipe to my appetizer list.

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I was concerned when the dough looked way too dry. But the longer I beat it, the more it came together and when I poured it on the board, it rolled into a log with ease. A 13" log made much smaller rounds than the way they appeared on the show. And, I cut some they way she did and some thinner. The thinner ones were more like crackers than the thicker slices which tasted more like shortbread as some reviewers commented. They are dry so you certainly need cheese with them. I thought the flavor was good.

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This was easy and tasty. They're good plain, or dipped into stew, or topped with ham, cheese, etc.

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Not sure why this came out like perfection on TV, but when I tried to make it was a mess. The dough was easy to make and work with, however, when it was time to bake is when I had problems. For starters, when slicing the dough it started crumbling. Then, even after baking it was still crumbly and not considred a "cracker". Will not even bother trying this one again. Its sucked!!

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Very tasty and easy to make. I made these as an accompaniment to wild mushroom soup. Since other reviewers mentioned that the dough was too dry and broke apart, I added two tablespoons of water to the final dough and it was perfect and easy to work with. Yummy!

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I made these yesterday ... prepared the dough before work, chilled in the fridge all day and tested a few last night; sliced right out of the fridge, timing in the oven was exact. PERFECT!

Recipe should use ONE cup of grated cheese.

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Great crackers!

The measurement for parmesan is a weight meaurement. 3 oz of grated parmesan is approximately 2 cups.

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Like many of the other reviewers, my dough was very crumbly. And I made sure my butter was at room temperature. But I simply added a very small amount of water and the dough came together just fine. Otherwise, easy to make. Do use good, freshly grated parmesan cheese. You won' get the same flavor if you don't.

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I saw Ina make these the other day on a rerun of her show and thought them to be just right for a small dinner I'm hosting tomorrow. They came out perfect. I followed the recipe posted, it went together without any problem. I put the dough in the freezer, when I removed it and started to slice them the first two crumbled just as some others have indicated. I decided to let the dough thaw a bit and that did the trick. They sliced without any issue and will be beautiful with the harvest salad I'm serving tomorrow.

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Can anyone tell me if this recipe can be made ahead of time, and how long they would last...say...in the refrigerator, etc. I want to make them for a party and would like to do it ahead of time.