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Author Notes: These are the easiest crackers to make because they require only a few ingredients, plus they don’t need to be rolled out and cut. They’re shaped into a log and chilled, then sliced. They can be tweaked endlessly to create yummy flavors, but my favorite is topping them with a few herb leaves – they’re wonderfully sandy crackers that are great alone or with cheese. —Erin McDowell
Food52 Review: For more on how to make crackers, see the full article. —The Editors
Makes makes about 1 1/2 dozen crackers
- 8 tablespoons (113 g) unsalted butter, at room temperature
- 1 1/2 cups (149 g) white spelt flour
- 3/4 teaspoon (3 g) fine sea salt
- 1 tablespoon (14 g) heavy cream
- egg wash, as needed for finishing
- herb leaves, as needed for finishing (I especially like sage + thyme)
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed for a few minutes to lighten it.
- Add the spelt flour and salt and mix until the mixture is thoroughly combined (but don’t overmix)!
- Add the cream and mix to combine. The mixture should easily hold together when pressed between your fingers. If it doesn’t and seems dry, add more cream 1 teaspoon at a time until it does.
- Prepare a piece of parchment paper roughly the size of a baking sheet Turn the dough out onto the parchment and form it into a rough log along one of the long sides of the paper.
- Roll up the log inside the paper, and continue to roll it into an even, rounded log shop about 1 1/2 inches in diameter.
- Transfer the dough to the freezer and freeze for 20 to 30 minutes, until nicely chilled.
- When the dough is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Cut the log with a sharp knife into rounds about ¼ inch thick. Transfer to the prepared baking sheets. The crackers will spread only slightly, so they can be pretty close together.
- Brush the surface of each cracker with egg wash, and garnish with an herb leaf (or a few).
- Bake until the cookies are barely golden around the edges and appear set on the surface, 15-17 minutes. Cool completely before serving.
- This recipe is a Community Pick!
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