Okay, so apparently I have no life. No life in that I’m sitting here on a Sunday morning watching Food Network (my favorite) and Trisha Yearwood’s show is on. It’s a repeat which I had seen before. She is preparing to go to an award show so is eating lightly during the day (which includes a light Waldorf chicken salad and these wonderful crackers) so she can fit into her dress. After the awards show is over, all bets are off, and she transforms the chicken salad into a delightful panini. She finishes the day with a gorgeous single serving chocolate lava cake microwaved in a mug!
But it’s the crackers that caught my eye. I’ve wanted to make homemade crackers for some time so that was all the inspiration I needed. I hopped up and ran into the kitchen and started working on my own rendition.
They are to die for, seriously, really good and worthy of a remake. That’s how I classify my recipes – if its good enough to make again OR not! And I’ll definitely be making these crackers again. Next time, I will use my pasta roller to get the dough as thin as possible.
Today, I ate some of mine with, yes, you guess it, some leftover chicken salad from the weekend and some fresh strawberries. It was a perfect light lunch!
Adapted from Trisha Yearwood’s Homemade Herbed Crackers recipe. I would definitely use my pasta roller next time to get the dough thinner than I could just rolling it. It should be as thin as you can get it!
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3 tablespoons salted butter, room temperature
1 teaspoon salt
3 teaspoons dried grated onion
3 teaspoons dried thyme
3 teaspoons dried chives
1/2 cup whole milk
1 egg white, whisked
2 tablespoon King Arthur Flour Artisan Bread Topping
Preheat the oven to 450 degrees F.seeds
Combine the all-purpose flour, whole-wheat flour, butter and salt in a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture resembles a coarse meal. Add the onion, herbs and milk; mix until just combined–do not overwork the dough.
Roll out the dough into a 1/8-inch-thick rectangle (or less thick) on lightly floured parchment paper. Brush the top with egg white and sprinkle with the Artisan Bread Topping.
Transfer the dough and parchment to a baking sheet and cut into 2-by-3-inch rectangles.