Name: Herbed Tree Crackers
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 45 to 55 crackers
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/4 teaspoon baking powder; Kosher salt and freshly ground pepper; 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces; 3 tablespoons chopped fresh chives; 3 tablespoons chopped fresh parsley; 2 teaspoons minced fresh rosemary; 1/3 cup cold water, plus more as needed; Flaky sea salt, for topping

Directions

Combine the flour, Parmesan, garlic powder, baking powder, 3/4 teaspoon kosher salt and 1/2 teaspoon pepper in a food processor. Pulse a few times, then add the butter, chives, parsley and rosemary. Pulse until the mixture looks like coarse meal. Add 1/3 cup cold water and pulse until crumbly and the dough holds together when pinched; if it’s too dry, add more water, 1 teaspoon at a time.
Turn out the dough onto a clean surface and press together. Divide into 4 pieces. Roll out each piece of dough between 2 sheets of parchment paper until very thin, no thicker than 1/16 inch. Stack the sheets of dough between the parchment on a baking sheet and refrigerate until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Cut out the dough using a 2 1/2-inch tree-shaped cookie cutter. Reuse the parchment to line 2 baking sheets. Arrange the crackers 1/2 inch apart on the baking sheets. Reroll the scraps to cut out more crackers. Prick with a fork and sprinkle with flaky salt.
Bake until the crackers are crisp and golden, 25 to 30 minutes, switching and rotating the pans halfway through. Transfer to a rack to cool completely.

Photograph by David Malosh

Herbed Tree Crackers

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