Thyme-Sea Salt Crackers
Total TimePrep: 25 min. Bake: 10 min./batch
Makesabout 7 dozen
I feel I underbaked these a bit, but that's not the recipe's fault. They were lightly browned, but once they cooled, they weren't crisp. Next time, I will bake them to more of an even golden color, and perhaps leave them in a low oven with the door open a crack for about 20 minutes after baking, to get rid of the rest of the moisture. And I might add more salt on top -- for something called "salt crackers" they were slightly under-seasoned.
Crunchy, salty crackers. If I knew years ago how easy it was make crackers, geez!I'll be making these again! With as popular as it is to serve Charcuterie, these are a MUST-HAVE!
Tasty, quick, and easy. I did not have fresh thyme, so I used about 1 1/2 teaspoons of dried, and added it to the flour mixture before adding the water and oil. I think they might be better with less thyme and/or with the thyme on top as written.