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
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.