November 03, 2016
Snacks, Appetizers, North American,
Budget-Friendly, Make-Ahead, Pantry/Shelf, Small Batch Cooking, Baby Shower, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Ladies Luncheon, Food Processor, Oven Bake, Refrigerator, Vegetarian, Make it from scratch, Flour, Spices, Herbs, Kosher Dairy more
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"These are really delicious crackers; and, they make a great snack. But, I love to serve them with my Asparagus Goat Cheese Spread #recipe25151 They are also delicious topped with thin slices of cheese on a party tray. They are super simple to make; and, absolutely delicious. Prep time does not include time for the dough to rest in the refrigerator."
Dough ... Add the flour, sugar, pepper, thyme, and kosher salt to the food processor; and, pulse to combine. Then, add the olive oil; and, pulse a few more times until mixed throughout. Then, add the milk; and, pulse once again - just until it begins to form a soft ball.
Transfer the dough to a floured cutting board; and, form into 2 flat pieces. Wrap tightly in plastic wrap; and, refrigerate for at least 1 hour, until firm.
Sheet Pans ... I like to use parchment paper (for easy clean up); and, spray lightly with a non stick spray. You can also use a silpat for this too. And, preheat your oven to 375 degrees.
Crackers ... Add 1 wrapped piece of the dough to a very well floured cutting or pastry board, or counter; and, cut into 2 smaller pieces. Roll both pieces out to a oblong, or rectangle shape; about 1/4" thick - or thinner. Make sure to keep moving the dough around, so it does NOT stick. Now, pull one end of the dough over the rolling pin; and roll it up. Just like pie crust - this is an easy way to transfer the whole piece of the dough to the sheet pan. Add both pieces to the sheet pan.
Using a fork - prick the dough; this will prevent dough from getting air bubble or breaking apart. Then, using a pizza cutter; or a knife - cut, both pieces of the dough into 1 1/2-2" squares. I do this right on the sheet pan. It doesn't have to be perfect, rustic is actually a good thing. Brush with the beaten egg whites (lightly); then, sprinkle the sea salt over the top.
Bake ... Middle shelf, in a 375 degree pre-heated oven for 10-15 minutes until golden brown and crisp. Transfer to a plate or wire rack to cool. Then, store in a storage container. Continue with the second dough piece in the refrigerator - same method.
Serve and ENJOY! ... As mentioned, I love to serve these with my Asparagus Goat Cheese Spread (Recipe #25151). But, any cheese spread or cheese slices, dips; or, just as a snack are perfect.
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