| Level: | Easy |
| Yield: | 24 crackers |
| Level: | Easy |
| Yield: | 24 crackers |
Ingredients
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
- Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 82 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 74 mg |
| Serving Size | 1 of 24 servings |
| Calories | 82 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 74 mg |
Reviews
Made these today and they came together so easily! Using room temperature butter, a stand mixer and 2-3 teaspoons of water in the dough are key, in my opinion. The stand mixer really did most of the work, and my dough was already a ball before I put it on the floured board to shape. I took another reviewer’s tip and made mine more of a square cracker shape. Delicious and easy, and so impressive for a snack or appetizer!
They were ok, but not that ok. I think Dorie Greenspan’s are better.
Weigh the cheese to 4oz (the 1 cup is packed) and add 2-3 TSP of water. They’re so good!
These are so yummy …made for a party and gone in 2 seconds . Don’t use a food processor like in previous review …I thought I wouldn’t have to dig out my stand mixer …that didn’t work. So I put all ingredients in a bowl and worked it with my hands …adding water until dough was soft and workable …that worked great !! So either stand mixer or hands ..a must try and so easy !!
Love you Ina, but this was a complete flop. A crumbly mess. You can’t roll crumbs into a log. Threw the “dough out” because there’s clearly not enough liquid in the recipe.
These are a must for any get together. They are also extremely addictive and people always adore them. You get the flavor of crispy baked parmigiano in every bite. I got this recipe thru my sister, who got it from Ina’s show years ago. Somewhere along the way I was told to shape my logs into squares, so my little crackers are square shaped. I live in a humid climate so I have never had to add extra water for them to turn out perfect every time. I do more often make them w/rosemary than thyme; I like a stronger flavor and I just prefer the flavor of rosemary and parmigiano together. Sometimes I double the recipe and do one w/thyme and the other with rosemary and let the guests decide. Don’t give up on these; if you live in a dryer climate just add as much water as it takes to get a dough that sticks together. These are worth it!
I’ve made these several times and they’re always a hit. I learned to add a bit of water to the batter to get it to come together because I live in a dry climate. That works for me. Otherwise the dough is crumbly!
They smelled wonderful but they were just crumbs. Valerie Bertinelli’s cracker recipe is much better. I followed the recipe exactly.
I’ve tried making these 2 times now! I first did the cup measurement for Parmesan but read that it was wrong and should be 1/2 cup. Second time, I tried it again. This time, it was still dry even after a teaspoon of water was added. I honestly don’t know what I’m doing wrong. I’m a cook, not a baker so if anyone has suggestions. While I love most of her stuff, I honestly think I’d avoid making this
Loved it!