Herbed Crackers

A number of dishes are enhanced when served with something crunchy. And, of course, a little cheese with home-baked crackers is a perfect snack or accompaniment to wine or beer. These crackers are simple and easy to make.

11/2 cups whole wheat flour

1 cup unbleached flour

1 cup cornmeal

2 tablespoons minced fresh thyme or 1 tablespoon dried

2 tablespoons fresh rosemary, minced or 1 tablespoon dried

1 tablespoon salt

1/4 cup ground flax seed (optional)

3/4 cup butter

1/2 to 1 cup cold water

• Preheat the oven to 385 degrees and grease a baking sheet.
• Combine the flours, cornmeal, thyme, rosemary, salt, and flax seed (if using). Cut in the butter with a pastry knife until the dough is well blended and crumbly. Add the cold water slowly until the dough is doughy and pliable but not sticky.
• Divide the dough into about 6 pieces and roll them out one at a time on a floured surface. Crackers should be fairly thin, no more than 1/8 inch thick. Score the crackers into whatever shape you wish, being careful not to cut all the way through the dough.
• Place them on the oiled baking sheet and prick them well with a fork. Bake for about 8 minutes on one side, turn the crackers over, and bake for another 4 minutes.
• Another option is to bake these in large pieces. Divide the dough into 2 portions instead of 6 and roll out each piece of dough to roughly 9×16 inches. Break the crackers into smaller pieces after they have cooled. This is a lovely and organic look and looks great on a buffet.

MAKES 2 LARGE SHEETS OR ABOUT 6 DOZEN 2-INCH SQUARES