Cheddar Thyme Crackers
Crisp, buttery homemade crackers made with sharp cheddar, fresh thyme and a pinch of black pepper. Just a few pantry ingredients and one bowl, and they beat anything from a box.
- Prep
- 25 min
- Cook
- 16 min
- Total
- 41 min
- Serves
- 8
Rolling the dough thin is the key to snappy crackers, so aim for 1/8 inch. Cold butter and ice water keep the crackers flaky rather than tough. Store them in an airtight container for up to 5 days, and re-crisp in a 300 F oven for 5 minutes if they soften.
Method
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Pulse the flour, salt and pepper in a food processor to combine. Add the butter and pulse 8 to 10 times, until the mixture looks like coarse crumbs.
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Add the cheddar and thyme and pulse 3 times. With the machine running, add the ice water one tablespoon at a time, just until the dough begins to clump together.
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Turn the dough out onto a work surface, press into a flat disk, wrap tightly and chill for at least .
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Heat the oven to 375 F and line two baking sheets with parchment paper.
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On a lightly floured surface, roll the dough out to 1/8 inch thick. Cut into 2-inch rounds with a cutter and arrange 1 inch apart on the baking sheets, rerolling the scraps once.
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Prick each cracker a few times with a fork, brush with the beaten egg and sprinkle with the flaky salt.
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Bake for , rotating the pans halfway through, until deep golden and crisp at the edges.
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Cool completely on the baking sheets, where they will crisp up further.
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