MAKES 20 CRACKERS 1 | | cup all-purpose flour | | | 1 | | teaspoon coarse salt | | | 1/8 | | teaspoon freshly ground black pepper | | | 1 1/2 | | tablespoons chopped fresh thyme, plus extra sprigs for garnish | | | 3 | | tablespoons chilled unsalted butter, cut into small pieces | | | 1 | | cup (2 1/2 ounces) finely grated Gruyère cheese | | | 1/4 | | cup plus 1 tablespoon milk | | | 1 | | large egg white, lightly beaten | | | | | | | | 1. Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined. | | | 2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. | | | 3. Heat oven to 325°. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature. | | | | | | | | Note: This recipe adapted from “Martha Stewart’s Hors d’Oeuvres Handbook�?(Clarkson Potter, 1999). | |