Parmesan & Thyme Crackers
I absolutely adore Ina Garten. I’m not sure if I’ve mentioned that here before, so I needed to throw it out there. I used to watch The Food Network religiously, but not much of the programming appeals to me anymore, with the exception of Ina. I DVR every episode of Barefoot Contessa and am still working on buying every cookbook she has put out. I just love the simple, classy vibe she has going on. I daydream about being her neighbor in the Hamptons, being invited to her fabulous dinner parties, lunches on the beach, and snipping fresh flowers in her gorgeous garden. Oh, who am I kidding? I don’t want to be Ina’s neighbor, I want to be Ina Garten. And these crackers are just so Ina. Simple, classic and melt-in-your-mouth delicious, perfect to serve with cocktails or on a cheese plate with grapes for an appetizer.
This recipe presented me with my first opportunity to use the fresh thyme that is thriving on my back deck. This is my first year growing fresh herbs and I am in love with it. Walking out into the fresh air to pinch off some fresh herbs as I need them makes me feel so… earthy. Close to my food. I seriously love it. My grandfather passed away when I was only five years old, but oh how I remember his garden. It took up the entire backyard and had most everything you could imagine. I tried to find a picture of me “helping” him shovel when I was 3 or 4 years old, but I was unable to find the picture. I hope one day I have the space to duplicate such an effort with the same passion he had for growing his food. Until then, though, I will settle for herbs and vegetables I can grow in pots.
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These crackers are what I love about Ina Garten recipes – simple, quality ingredients, relatively easy prep, and an impressive taste and presentation. You can even make the roll ahead and freeze it for up to 6 months. Defrost it overnight in the refrigerator and then slice and bake when you’re ready to serve the crackers.
One year ago: Classic Fudge
Three years ago: Cheesy Baked Ziti with Sausage
Parmesan & Thyme Crackers
Ingredients
- ¼ pound (113.4 g) unsalted butter, at room temperature, (1 stick )
- 4 ounces (113.4 g) freshly grated Parmesan cheese, about 1 cup
- 1 teaspoon minced fresh thyme leaves
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ teaspoon (0.5 teaspoon) freshly ground black pepper
- 1¼ cups (156.25 g) all-purpose flour
Instructions
- 1. 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.
- 2. 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.
- 3. Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on the baking sheet. Bake for 22 minutes, rotating the pan 180 degrees halfway through baking, until very lightly browned. Cool and serve at room temperature.
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While I agree that Ina’s recipes are usually fantastic, I made these crackers yesterday and they were not that great. They were more like a savory shortbread than a cracker and the fresh thyme didn’t seem to work. If I make them again — they were easy to make — I may try a smaller amount of dried.
I have made the Parmesan & Crackers, they were gone in a flash from my Pokeno Ladies! We loved them! I also changed it, instead of the Thyme, I used Rosemary and the cheese..Those were awesome too! Thank you so much, as i never would have thought I could have made crackers!!!
I want to make these for an evening deck party I will be attending. I noticed that the recipe calls for a paddle attachment. I don’t have a paddle attachment and wondered if anyone else has tried making these with the regular beaters on a mixer. Thanks for posting brown eyed baker! I love your pictures and stories!
Hi Lucy, I think you can make this with regular beaters without a problem. Enjoy!
Just made them and the dough is in the fridge. Am going to cook up s few for tonight and freeze the rest of the dough. Love, hearing others’ comments!!!
I have all of Ina’s books and they are enjoyable not only for her wonderful recipes but also the commentaries. Ina has made me look like an accomplished chef time after time!!
Do you think these would be good using dried thyme? If so what quantity would you suggest? I’m think of making these soon! Thanks!
Hi Tania, Yes you could substitute dried thyme – I would use 1/4 to 1/3 tsp of dried thyme.
I’ve been wanting to make these for a long time (when I saw Ina make them), I don’t know what I’m waiting for! They look so yummy! Beuatiful pics!
These sound so delicious and I love the idea of making these logs and freezing them for the unexpected guests or when time is tight!I I love Ina too, her approach to entertaining is exactly what I aspire too- creating not only a meal but an experience!
I just made these tonight with some homeade cream of potato soup….they are great. Thanks so much for the recipe, my thanks to Ina as well.
Hi Stephanie,
So glad you enjoyed these. Now I’m craving cream of potato soup! What a great pairing!
These crackers look tasty!
Oooo! I’ve made these before! Little Parmesan shortbread crackers. How much better could they be?
I loooove homemade crackers! I’ve only tried making regular cheese crackers though. Can’t wait to try these out – they look amazing. I love Ina too – really need to try out more of her recipes.
I made these for a wedding shower that I catered and put them out with a cheese and fruit platter. They were a huge hit and aboslutely delicious. Plus, everyone ooh’s and ahh’s that you made your own crackers, but what they dont know is that they are so simple to make!
Ok, we can be friends! I love Ina! Her food is so elegant and real, without being pretentious. These look fabulous!