Thyme Crackers

These thyme crackers are cut into diamonds, making them as appealing to your eyes as they are to your taste buds. Martha made this recipe on Martha Bakes episode 307.

  • Yield: Makes about 4 dozen
Thyme Crackers

Source: Martha Stewart Living, September 2005


  • 2 cups all-purpose flour, plus more for work surface
  • 3 tablespoons coarsely chopped fresh thyme, plus small sprigs for garnish
  • Coarse salt
  • 1 teaspoon sugar
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 1 large egg white, lightly beaten


  1. Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.

  2. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.

  3. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.

  4. Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.


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