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Thyme Crackers

112

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

Source: Martha Stewart Living, September 2005

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • acwp33gmailco
    14 MAR, 2016
    These are awful. And I have made many crackers before so I am aware of how thin they need to be, etc. There is too much cream, salt and thyme and I am a thyme fanatic. Honestly, I joined JUST to post this review. This is the first time I have ever tried something of Martha Stewart's that has turned out to be bad. In my opinion, these crackers are nothing but a chewy salty mess. If you are new to crackers, don't make these.
    Reply
  • Feed Me So Cal
    10 JUN, 2015
    Very good! The thyme really comes through on these-don't skimp on the thyme. Make sure crackers are sufficiently browned on top before pulling from oven for good crunch texture. Finding that "magic" dough thickness (not too thin, not too thick) seems to be the tricky part.
    Reply
  • MS10270700
    7 NOV, 2014
    These were fabulous! ! Great flavor and easy to make. Had them with a fall salad and soup for dinner--definitely added a nice kick. Will make these for next football party too. We keep snacking on them in the kitchen. Boyfriend noticed I have some of the dough left in the fridge and keeps asking "are you going to make more of those crackers? !?!!"
    Reply