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Make ahead crackers for a chic appetizer or with drinks. Dough must be made a day ahead and refrigerated.
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons chopped fresh thyme, plus
- extra fresh thyme sprig, for garnish
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1 cup finely grated gruyere cheese
- 1⁄4 cup milk, plus
- 1 tablespoon milk
- 1 large egg white, lightly beaten
- Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
- Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
- Heat oven to 325°F
- Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.