Herb Crackers

Instructions

1. 1

   Mix together the whole wheat flour, all-purpose flour, sea salt, and black pepper in a large bowl.

   Tip: Sifting the flours helps create a lighter texture in your final crackers.

2. 2

   Add the cold cubed butter to the flour mixture and rub it between your fingertips until the texture resembles coarse breadcrumbs.

   Tip: Keep your hands cool and work quickly so the butter doesn't warm up too much.

3. 3

   Stir in the chopped rosemary and thyme, then gradually add the water while mixing until a stiff dough forms.

   Tip: You may not need all the water, so add it slowly and stop when the dough just comes together.

4. 4

   Turn the dough out onto a floured surface and knead gently for two minutes until smooth.

   Tip: Don't overwork the dough or your crackers will be tough.

5. 5

   Roll the dough out as thin as possible, about 3 millimeters thick, between two sheets of parchment paper.

   Tip: Thinner dough makes crispier crackers that shatter satisfyingly when you bite them.

6. 6

   Transfer the rolled dough on its parchment to a baking sheet and cut into squares or rectangles using a knife or pastry wheel.

   Tip: You don't need to separate the pieces yet, just score where you want them to break.

7. 7

   Bake in a preheated 190 degree Celsius oven for 25 to 30 minutes until the crackers are golden brown and crisp.

   Tip: Rotate the baking sheet halfway through cooking for even browning.

8. 8

   Remove from the oven and let cool on the baking sheet for five minutes, then break along the scored lines and transfer to a wire rack to cool completely.

   Tip: They'll continue to crisp up as they cool, so don't worry if they seem slightly soft when warm.