- In a large bowl, whisk together the all-purpose flour, salt, garlic powder, dried mixed herbs, and black pepper until well combined.
- Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold water, starting with ½ cup, mixing until a shaggy dough forms. If the dough is too dry, add a teaspoon of water at a time until it just comes together. Do not overmix.
- Gather the dough, flatten it slightly into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the gluten relax and makes the dough easier to roll.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, divide the dough in half. Roll out one half of the dough very thinly, about 1/16 to 1/8 inch thick. The thinner the dough, the crispier the crackers will be.
- Using a fluted pastry wheel or a sharp knife, cut the dough into desired cracker shapes, such as squares or rectangles. Prick each cracker several times with a fork to prevent puffing during baking.
- Sprinkle with sesame seeds, if using, gently pressing them into the dough. Carefully transfer the cut crackers to the prepared baking sheets, leaving a little space between each.
- Bake for 12-15 minutes, or until the crackers are golden brown and crisp. Keep an eye on them as they can brown quickly.
- Remove from the oven and let the crackers cool completely on a wire rack. They will crisp up further as they cool. Store in an airtight container for up to a week.
💡 Chef’s Tips
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