Ingredients
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2 cups all-purpose flour, plus more for dusting
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3 tbsp unsalted butter, room temperature
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1 tbsp finely chopped fresh rosemary
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2 tsp finely chopped fresh thyme
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1 tsp salt
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1/2 cup whole milk
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1 large egg white
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1/4 cup large fresh parsley leaves
Steps
1
Preheat oven to 450°F. In a stand mixer fitted with a paddle attachment, mix together the flour, butter, rosemary, thyme, and salt on medium-low speed until butter is in pea-size pieces and mixture is crumbly. Add the milk and mix until just combined, taking care not to overmix the dough.
2
On a piece of parchment, use hands to gently bring dough into a cohesive mass, then roll out into a ⅛-inch-thick rectangle, lightly dusting with flour if needed. Brush the top with the egg white. Transfer dough with parchment to a large baking sheet. Using a pizza wheel or knife, cut dough into 2-inch squares and pull the crackers slightly apart on baking sheet, trimming edges as needed. Press one parsley leaf on top of each cracker.
3
Bake 10–12 min., until golden. Let cool to room temperature. Store in an airtight container for up to 1 week.
Tips
To turn this into a larger gift, pair crackers with 1 (15.5 oz) jar Nature’s Promise® Apricot Fruit Spread and 1 (8 oz) pkg Taste of Inspirations® Aged Romano Cheese Wedge.
