Parmesan and Thyme Crackers

True Story: I make these crackers. Friends come over for drinks and apps. They see these crackers sitting on a plate on the corner and immediately exclaim, “Oh my gosh, are those Ina’s Parmesan and Thyme Crackers?!” Wow. I had no idea when I made these that their reputation preceded them. Of course, it might say more about the kind of crowd I run with more than anything else, but obviously, I hadn’t done my homework on these bad boys. They had just looked good while I was paging through the cookbook, and they looked easy and I had everything to make them, so I figured… Why not?

But now I suppose that these crackers are somewhat famous. So I  guess they need no introduction. Which is good, because I’m at a loss for words today. I’m still thinking about that beer-braised pork.  All I can tell you is that they are, indeed, very tasty. If you’re looking for a true cracker, something to spread paté on, or top with cheese, these might not be ideal. Their texture is closer to a shortbread cookie rather than a cracker. They’re really best, in my opinion, on their own, with a little cocktail or a glass of wine. So, without further ado, here is the recipe for Parmesan and Thyme Crackers.

Parmesan and Thyme Crackers

Adapted from Ina Garten’s recipe

8 tablespoons (1 stick) unsalted butter, softened

3 ounces grated Parmesan

1 1/4 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon freshly ground black pepper

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine. (If it’s too dry, add just a tablespoon or so of water.)

Dump the dough on a lightly floured board (it will still be very crumbly), knead together a little bit with your hands, and roll into a 9-inch long log. Wrap the log in plastic wrap and place in the refrigerator for 30 minutes to chill. Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes, until the crackers are golden around the edges.