Tombstone Crackers
- Level: Easy
- Yield: 48 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 21
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 2
- Sodium
- 18
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
3 tablespoons unsalted butter, melted
1/2 cup cold water
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times.
- Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature.
- Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet.
- Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy.