Fresh Thyme Crackers

Homemade crackers... honestly, they're so easy and you'll impress all of your friends. Who ever thinks to make homemade crackers anyways? I do! and hopefully now you will too.

These are a great way to dress up any cheese plate. They're positively delicious and addictive... consider yourself warned. The recipe makes a zillion so you'll have plenty to share at your next gathering. Serve with your favorite appertif, like Lillet blanc with fresh lime or Prosecco with Limoncello, and you have a perfect start to a lovely evening.

Gourmet crackers are always one of those things that amaze me people will actually pay $7-8 for a small package. It's sort of like creme fraiche or bottled simple syrup... all so easy and inexpensive to make at home from a few simple ingredients. Give these a try and I think you'll agree it's worth a little effort for a delicious result.

Enjoy!

Crackers with Fresh Thyme

Yields about 8 dozen 2"x 2" crackers

(adapted from Martha Stewart)

1 1/2 cups blanched almond flour flour

1/2 cup cornmeal

2 TB finely chopped fresh thyme (I used lemon thyme), plus more thyme leaves for garnish

4 TB cold unsalted butter, cut into pieces

2 tsp sugar

1 cup heavy cream

1 large egg white, lightly beaten

2 tsp salt, plus coarse salt for garnish

1/2 tsp freshly ground black pepper

1 tsp freshly grated lemon zest

1) Preheat the oven to 375 degrees. In the bowl of a food processor, pulse together the flour and cornmeal, sugar, salt, pepper, lemon zest and thyme. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, add the cream. Process until a dough forms.

2) Turn the dough out onto a floured board and knead briefly until the dough just comes together. Divide dough into 4 equal pieces and pat the dough out into 1/2" thick disks. Wrap each disk individually and refrigerate at least 30 minutes. You can also freeze a portion of the dough at this stage, well wrapped, up to 2 months.

3) On a lightly floured surface, roll out the dough to 1/8" thick. Transfer to a parchment lined baking sheet and score, using a pizza wheel, into roughly 2" diamond shapes. Brush with the egg white and sprinkle with coarse salt and reserved thyme leaves. Repeat with remaining dough.

4) Bake for 15-20 minutes, until crackers are golden brown and slightly puffed. Let cool before serving.