It's About Damn Thyme Crackers

Daybakers! I have to start this post with an apology. It’s been since September since I posted something, but you know how it is…once October hits, it’s basically the holidays, which are busy for all of us. While I haven’t posted much, we did enjoy seeing each other a few times in the past months at our pumpkin brunch, our very small cake decorating class, and our annual cookie exchange. It’s always lovely to see everyone.

I’m sitting here thinking about New Year’s resolutions. I haven’t made any, but perhaps I should consider making one. I need to share at least one recipe per month on our blog. I’d love it if you all would like to share your own recipes, too. If you have one you’d like to share, simply type it up similarly to the way I do it with instructions and photos on one of these posts and send it my way. I’m sure the rest of our baking club would love to see your recipes, as well.

Speaking of sharing recipes, I baked today! What did I make? Super easy crackers. Since I haven’t posted anything lately, I decided to call these masterpieces “It’s About Damn Thyme Crackers.” Also, I love Lizzo. Also, also, I had some fresh, leftover thyme in my fridge that I needed to use, so…without taking up more time, here’s how to make It’s About Damn Thyme Crackers.

Here’s What You’ll Need

1/2 Cup of All-Purpose Flour

1/2 Cup of Whole Wheat Flour

1/2 Teaspoon of Salt

4 Tablespoons of Butter

1/4 Cup of Whole Milk, Heavy Cream, or Half and Half

Thyme (or other herbs…they could be dry, if you don’t have fresh)

Here’s How to Make Them

Step 1: Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper.

Step 2: Measure the flour, salt, and butter into a mixing bowl and use a pastry cutter to blend together until it looks like fine sand. Add some thyme or other fresh herbs, dried herbs, seeds, or cheese, if you fancy it.

If you have a food processor, go ahead and pulse it all together. It will be way faster.

Step 3: Once your dough is crumbly, add the milk in and combine until it forms a ball.

Step 4: Flour a surface and roll your cracker dough out until it’s about 1/4 of an inch thick.

Step 5: You can make your crackers any shape you like—square, round, amoeba; it’s your choice. I used a small glass to cut mine out like you would cookie dough, but you can also use a knife to make squares or cookie cutters to make fun shapes.

Step 6: Gently move your crackers to the lined baking sheet. I say gently, because your dough may be a bit crumbly, so move with a bit of caution.

Step 7: Using a fork, score your crackers a bit by poking some holes in them, so they don’t crack in the over. Ironic, I realize.

Step 8: Bake at 400 degrees for about 10 minutes. I left mine in for 13, checking on them every minute after 10 to make sure they weren’t burning, but getting nice and golden.

Step 9: Let them cool and then eat them or share them or use them for a fancy charcuterie board.