Thyme Sea Salt Crackers Food

THYME-SEA SALT CRACKERS

Thyme-Sea Salt Crackers image

These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. -Jessica Wirth, Charlotte, North Carolina

Provided by Taste of Home

Categories Snacks

Time 35m

Yield about 7 dozen.

Number Of Ingredients 7

Ingredients

2-1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1 teaspoon salt
3/4 cup water
1/4 cup plus 1 tablespoon olive oil, divided
1 to 2 tablespoons minced fresh thyme
3/4 teaspoon sea or kosher salt

Steps:

Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers., Bake 9-11 minutes or until bottoms are lightly browned.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

THYME CRACKERS

Thyme Crackers image

These thyme crackers are cut into diamonds, making them as appealing to your eyes as they are to your taste buds. Martha made this recipe on Martha Bakes episode 307.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 4 dozen

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour, plus more for work surface
3 tablespoons coarsely chopped fresh thyme, plus small sprigs for garnish
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

Steps:

Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.
On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

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