If you’ve made pie dough you can make these crackers. These Herb Crackers are so delicate and pretty, you’ll want to make them for your poshest of soirees’!
They are light as air and eat kind of like a saltine but not so flat. The addition of herbs give them some freshness and the sour cream in the dough compliments the herbs and adds the only moisture. I really like the sage leaves on top. You can do chervil, parsley, cilantro leaves on top but not that this will change the flavor profile.
I made them on the smaller side around 2 inches using a flower shape using a fluted biscuit cutter, but you can use whatever shape you like. I think they would look fabulous cut into long strips too.
Make them for a luncheon, Mother’s Day, cheese boards, or for gifts.
The dough is pretty fragile so let the dough rest for a few minutes after cutting the crackers before putting them onto the baking sheet.
What you will need:
A food processor
1 cup AP flour
1/4 tsp ground pepper
1/2 tsp salt
2 tbsp finely chopped fresh chives
1 tbsp fresh thyme leaves
1 tbsp fresh oregano leaves finely chopped
4 tbsp chilled butter
1/4 cup sour cream
Flake salt for sprinkling
Small sage leaves for the tops
Preheat oven to 325F
In a food processor, pulse the flour, salt, pepper, chives, thyme, and oregano.
Add the butter and pulse until it resembles course meal.
With the machine running, add the sour cream and process until the dough comes together.
Transfer to a lightly floured surface and divide into two equal parts.
Roll each out into a 10 x 12 rectangle that is 1/4 inch thick. Sprinkle with the flake salt and gently press it in.
Using a 2 1/2 inch sized fluted cutter, cut as many crackers as possible. Re roll the dough of making round cuts.
Wait a couple of minutes before transferring them into the baking sheet.
Bake until the crackers are a light brown or just golden and feel firm to the touch about 10-15 minutes.
Transfer to a wire rack to cool.
This recipe was adapted from Martha Stewarts “The Martha Stewart Living Cookbook”.