Line Grain

Crispy Herb Crackers

Posted November 3, 2010 by Stone-Buhr Flour
These crackers are delicate and crispy, yet packed with flavor. You can use any herb you prefer in this recipe, but sage and thyme work well together. We cut the fat in this recipe by using non-fat yogurt instead of a heavy or sour cream. The trick to a tender cracker is to not over work the dough – seeing big pieces of butter in the dough is a good thing as it lends to a flaky crust. Work quickly when you roll out your dough and try to handle it as little as possible and then bake immediately.

Posted in :,
  • Prep Time :
    40 min
  • Cook Time :
    15 min
  • Ready Time :
    55 min


3 dozens


  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 3 tablespoons chopped herbs such as thyme, sage, chive, rosemary – fresh or dried
  • 4 teaspoons butter chilled
  • 1/4 cup yogurt plain, non-fat
  • 1 tablespoon ice water


In bowl of food processor, pulse together flours, sugar, salt, pepper and herbs and pulse until combined. Cut butter into small pieces and add them to the processor. Add yogurt. Pulse machine until dough resembles coarse crumbs. Then, with machine running (and working quickly) add 1 tablespoon of ice water – just until dough comes together. Stop machine immediately, and turn dough out on counter and shape into small square. Wrap in plastic wrap and chill, at least 30 minutes. Line a sheet pan with parchment paper and set aside. Preheat oven to 325 degrees. Once chilled, remove dough from refrigerator, and place on a lightly floured work surface. Roll dough into a thin sheet. Cut into small square crackers using a knife, or small cookie cutter. Place on cookie sheet, leaving a bit of space between crackers, but not much. (Crackers won’t spread much, as a cookie would.) Pierce each cracker once or twice with the tines form a fork. Sprinkle with coarse salt and bake 12-15 minutes, until golden brown and crispy.

PANTRY NOTE: These crackers are best stored in parchment paper – just fold up them up in the same paper you bake them on. They will keep for 10 days or so. These crackers also freeze very well. Double up your batch and bake them all – freezing in a Ziploc bag until ready to use. They will need about 30 minutes to defrost if frozen.

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