Enriched with cheese, herbs and spices, these buttery crackers boast an exceptional flavor and crunch that simply can’t be duplicated by store-bought varieties. For a fanciful touch, use miniature leaf-shaped cutters to create decorative shapes from the dough rounds, then bake the cutout shapes along with the rounds.
Recipe courtesy of Williams-Sonoma.
Variations:
Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 teaspoons salt and 1/2 teaspoon cayenne as directed above. Add 4 tablespoons (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream. Following the instructions above, refrigerate, slice and bake the crackers.
Black Pepper Lemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 teaspoon salt, 1 1/4 teaspoons cracked pepper and zest of 2 lemons as directed above. Add 4 tablespoons (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 tablespoons cream. Following the instructions above, refrigerate, slice and bake the crackers.
Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature.