These small, crisp crackers bring to mind a relaxed get-together. Present them along with a crock of cheese -- we like Stilton.
- Yield: Makes 90
Source: Martha Stewart Living, November 1997
- 1 cup all-purpose flour, plus more for dusting
- 1 cup whole-wheat flour
- 2 tablespoons toasted wheat germ
- 2 teaspoons table salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon honey
- 3/4 cup milk
- 1 egg white, lightly beaten
- Kosher salt for sprinkling
Heat oven to 325 degrees. In a food processor, pulse the flours, wheat germ, and table salt. Add the butter; pulse until mixture resembles coarse meal. With machine running, gradually add honey and milk; process until the dough comes together.
Transfer the dough to a lightly floured surface, and divide into four equal parts. Roll each into a 9 1/2 -by-10 1/2-inch sheet, 1/8 of an inch thick. Transfer to ungreased baking sheets. Score into 1 1/2-inch squares. Using a fork, pierce each square 3 times.
Brush egg white over dough; sprinkle with kosher salt. Bake for 20 minutes, until crackers become stiff. Turn with spatula; bake an additional 6 to 8 minutes, or until crackers are light brown and firm to the touch. Transfer to rack to cool. Store in an airtight plastic container.