Rosemary and lemon thyme cheddar crackers


Makes about 80 crackers


In a food processor, combine:

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon coarse sea salt

1 tablespoon rosemary, finely chopped

1 tablespoon lemon thyme, finely chopped

¼ teaspoon cayenne pepper

Process to combine. Add:

½ cup unsalted butter, chilled and diced

Pulse until sandy. Add:

2 cups sharp cheddar cheese, finely grated

Pulse until barely mixed. Add:

2–3 tablespoons plain yogurt

Briefly process until dough forms. Do not overdo it! Place dough on a lightly floured board, divide in half and form into two balls.
Roll each ball into a log, roughly 8 inches long by 1¼ inches in diameter. Wrap the logs in wax paper and chill until firm, at least
30 minutes.

Preheat oven to 400°F.

Slice chilled logs into ¼-inch thick rounds and place on a baking sheet lined with parchment paper. Bake until barely golden, about
6 minutes. Cool on a wire rack. Store in an airtight container.
Will keep for 1–2 days.