- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 45 m
- Makes
- 20 crackers
Ingredients
- 1/2 cup
- all purpose flour
- 125 mL
- 1/4 cup
- grated Parmesan or Romano cheese
- 60 mL
- 1/2 tsp
- each sugar and dry mustard
- 2.5 mL
- 1/8 tsp
- baking powder
- 0.5 mL
- 1/2 tsp
- each salt and pepper
- 2.5 mL
- 1 tbsp
- each poppy and sesame seeds, and fresh thyme
- 15 mL
- 1 1/2 tbsp
- unsalted butter, cold and cut into small pieces
- 20 mL
- 3 tbsp
- 14% sour cream
- 45 mL
- 2 tsp
- milk
- 10 mL
- fresh thyme sprigs for garnish
Directions
Step 1
Combine all dry ingredients together in a bowl. Add butter pieces and with a mixer (can use either a hand mixer or stand mixer) on medium speed combine the mixture until it reaches the texture of coarse cornmeal. Add the sour cream and 1 tbsp (15 mL) water, and mix again on low speed until the mixture comes together.
Step 2
Transfer the dough onto a large piece of plastic wrap placed on a work surface. Using the plastic wrap, pull the dough tightly together into a flat wide disc. Chill the plastic wrapped disc of dough in the fridge for at least 1 hour or overnight.
Step 3
Preheat oven to 400°F (200°C). Roll out the dough thinly between two large pieces of plastic wrap on a clean work surface. Dough should be a scant 1/8” thick or thinner. Using a cookie cutter – either a square 2" x 2" (5 cm x 5 cm) or oval 2" x 2.5" (5 cm x 6 cm) – cut dough into shapes and place on a parchment-lined baking tray. Prick each cracker with a fork a few times, brush with the milk and add a small sprig of thyme.
Step 4
Bake the crackers for 10 to 15 min or until golden brown. Transfer to a cooling rack and let cool completely before storing in an airtight container.
Tip
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Nutritional Facts
- Nutrition Description:
- per 1 cracker.
- Calories:
- 35
- Fat:
- 2 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 1 g
- Sodium:
- 85 mg
