Herbed Butter Crackers
The secret to these crackers is minimal handling. By keeping the butter cold and the dough barely combined, you create layers of fat that expand into airy, shatter-crisp layers in the oven.
Temperature is your primary ingredient.
If your butter softens while working the dough, the crackers will turn oily rather than crisp. Keep everything cold, including the bowl.
- large mixing bowl
- pastry cutter
- rolling pin
- baking sheet
- parchment paper
What goes in.
- 2 cupsall-purpose flour
- 1/2 cupunsalted butter, chilled and cubed
- 1 tspsalt
- 1 tbspfresh thyme leaves, minced
- 1 tbspfresh rosemary, finely chopped
- 1/2 cupice water
Cut, don't mash
Use a pastry cutter or two knives to work the butter into the flour. You want to see distinct, pea-sized chunks of butter remaining, which creates the essential flaky structure.
The method.
Mix dry ingredients
Whisk flour, salt, and herbs in your chilled bowl until the herbs are distributed evenly.
Cut in the butter
Work the cold butter into the flour using a pastry cutter until the mixture looks like coarse, uneven sand with visible small butter lumps.
Hydrate the dough
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just starts to cling together. Stop before it turns into a wet mass.
Chill and roll
Shape into a flat disc, wrap, and refrigerate for 30 minutes. Roll out on a lightly floured surface until about 1/8-inch thick.
Bake
Cut into squares with a pastry wheel or knife. Transfer to a parchment-lined sheet and bake at 375°F (190°C) for 15-18 minutes until the edges are golden brown.
Other turns to take.
Cracked Pepper
Add two teaspoons of freshly cracked black peppercorns to the dry mixture for a sharp heat.
Parmesan Crust
Fold in a quarter cup of finely grated parmesan cheese before adding the water.
When it doesn't go to plan.
Prick the center of each cracker with a fork before baking to prevent large air bubbles and ensure even crisping.
If the dough feels sticky while rolling, place it back in the fridge for ten minutes; it means the butter is beginning to melt.
Store in an airtight container once completely cooled to maintain the crisp texture.
The ones that keep coming up.
Why are my crackers chewy instead of crisp?
The dough was likely overworked, or the oven wasn't hot enough. Handle the dough as little as possible and ensure the oven is fully preheated.
Can I use salted butter?
Yes, just reduce the added salt in the recipe by half.