A friend just gave me one of Ina’s books for my birthday too. I just love savory nibbles like this. I could easily make a meal with something like these and forget all about the turkey. You photographed these beautifully.
Oh Alyson, I’m sorry- that is terrible. I only needed the one teaspoon, so it seems strange that you would need more than 2. Is it possible the butter was too cold? Or that the flour got packed and maybe you added too much flour? A couple of my friends have made these and I’ll ask if they ran into any problems that might help…!
you know, i am a pretty careful baker, i think next time i will just add the flour in small amounts until i get it right. i ended up smooshing all the crumbs into one thin giant cracker on the pan then broke it up and they taste absolutely beautiful! i am soooo glad that i found you, i have made other recipes and they were amazing. thanks!
These look amazing. I can’t wait to make them! I’m so happy I found your blog, Tim.
A question for you: I noticed that many of your recipes require an electric mixer with a paddle attachment (which I don’t have). Do you think I can use my food processor instead? Or a hand-held electric beater? Many thanks for the inspiration and gorgeous photos…
I’m making these crackers now, and the dough is really dry and crumbly. The recipe calls for 4 oz. grated parmesan (about 1 cup); however, my 1 cup equaled just 1 -1/2 oz. cheese. Would using 4 oz. (weight) of cheese make the dough moister?
Hi Jane, I’m not sure. Weight is always a more accurate measurement- especially when it comes to cheeses. The dough is crumbly, but I have made this several times and never had a problem with it holding together. You can add a little water to help bind it. Sorry to hear you are having troubles with it!
Just made these to give as a gift for the second time in the past two years. They were a huge hit last year, and so much fun to make (especially this year, when I really gave the butter time to soften). The perfect savory complement to a cookie-filled time of year. Happy new year, Tim!
I have made these a few times and they are delicious! The butter being at room temperature is definitely key. I have used fresh rosemary in these in lieu of fresh thyme and they were equally wonderful.