Makes about 40 crackers.

 

4 oz. bread flour

3 oz. cake flour, plus more for rolling out the dough.

2 oz. whole-wheat flour

Zest of a lemon

2 tablespoons of thyme

1 teaspoon of sea salt, plus more for sprinkling

1 teaspoon fresh black pepper, plus more for sprinkling

1/8 teaspoon white sesame seeds

2 1/2 oz. unsalted butter (cubed and frozen)

1/2 cup of ice-cold water

Olive oil

 

·         Rolling Pin

·         2 half sheet pans fitted with parchment paper and greased with olive oil

·         A food processor

·         A 3/4 inch fluted cookie cutter

·         Plastic wrap

·         Cooling rack

·         Spatula

 

1.       Place flours, seeds, thyme, seasonings, and zest in the bowl of a food processor and mix until well combined.  Add the butter and pulse the mixture until the butter is the size of baby peas.

2.       With the processor on, pour the cold water in and mix just until the dough starts to come together.  Then, empty the dough onto a piece of plastic wrap. The dough may be crumbly.  Form the dough into a ball, and it into the fridge for 1 hour or up to 3 days.

3.       When ready to bake, preheat the oven to 375 degrees with the rack positioned in the middle. 

4.       Using cake flour to prevent sticking, roll the dough out to about 1/8 of an inch in thickness.  Then, cut out shapes with the fluted cutter. Place the shapes on the half sheet pans.   Brush the crackers with olive oil and sprinkle with sea salt and black pepper

5.       Bake the crackers for 9-10 minutes or until they are golden brown. Cool on cooling rack.  Serve slightly warm or at room temperature.  Best on the day they are made. 

 

Note:  I find it helpful to roll the dough out in sections.  I cut of a chunk of dough, and keep the reminder in the fridge so it stays cold.  Because of the dough’s high butter content, it softens quickly.  It is much easier to roll and cut it when firm.