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Makes
Makes about 1 1/2 dozen crackers
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 Jeanne McDowell
Test Kitchen Notes
For more on how to make crackers, see the full article. —The Editors
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Ingredients
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8 tablespoons
(113 g) unsalted butter, at room temperature
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1 1/2 cups
(149 g) white spelt flour
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3/4 teaspoon
(3 g) fine sea salt
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1 tablespoon
(14 g) heavy cream
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egg wash, as needed for finishing
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herb leaves, as needed for finishing (I especially like sage + thyme)
Directions
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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.
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Add the spelt flour and salt and mix until the mixture is thoroughly combined (but don’t overmix)!
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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.
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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.
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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.
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Transfer the dough to the freezer and freeze for 20 to 30 minutes, until nicely chilled.
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When the dough is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper.
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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.
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Brush the surface of each cracker with egg wash, and garnish with an herb leaf (or a few).
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Bake until the cookies are barely golden around the edges and appear set on the surface, 15-17 minutes. Cool completely before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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