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Join Martha for four irresistible crackers that are so easy to make that you can bake them in less time than it would take you to buy them. Learn the technique creating flatbreads so beautiful you’ll think of them as edible works of art and blue cheese-pecan icebox crackers that can be sliced and baked. Plus, a homemade version of a favorite store-bought cheesy cracker, and much more.
Watch This Week’s Baking Tip
Martha Stewart demonstrates how to activate dry yeast.
This Week’s Recipe
This thyme crackers recipe appears in the "Crackers and Flatbreads" episode of Martha Bakes.
- 2 cups all-purpose flour, plus more for work surface
- 3 tablespoons coarsely chopped fresh thyme
- Coarse salt
- 1 teaspoon sugar
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 cup heavy cream
- 1 large egg white, lightly beaten
- Coarse sea salt, such as Maldon
- Preheat oven to 375 degrees. Pulse the flour, thyme, 1 ½ teaspoons salt, and sugar in a food processor until combined. Add butter and cream; process until dough forms.
- On a lightly floured surface, briefly knead dough. Divide into 2 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
- Place 1 rectangle of dough on a piece of parchment paper and roll out into a very thin 13 1/3-by-10 1/2-inch rectangle. Using a pizza wheel, cut the dough into diamonds. Brush lightly with egg white and sprinkle with sea salt. Transfer parchment paper to a baking sheet. Repeat with remaining dough.
- Bake until golden brown and crisp, 17 to 25 minutes. Let cool on a wire rack. Cut diamonds to separate into individual crackers.
Yield: 4 dozen
Additional recipes and video clips from the episode are available on MarthaStewart.com: