Last weekend, I made the Parmesan Thyme Crackers as a side for Jennifer’s Cookbook dinner (beef sandwiches, lemon soufflé, and potato leek soup). The crackers were thick and had the consistency of a sand tart cookie. The recipe says to eat them at room temperature, and I wholeheartedly agree. I tried one cracker a few minutes out of the oven, and they tasted much better after waiting about 20 minutes or so. I didn’t like the crackers much, but everyone seemed to love them!
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