This simple cracker recipe is essentially a savory twist on the old-school refrigerator cookie—as easy as it gets. Different types of thyme can be used for slightly different flavors. I have regular thyme, lemon thyme and even lime thyme in my garden.
makes 3 dozen crackers | start to finish: 1 hour and 15 minutes (active time: 10 minutes)
1/2 cup unsalted butter, at room temperature
1/3 cup finely chopped toasted hazelnuts
2 to 3 teaspoons finely chopped lemon thyme or regular thyme
1 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
1 cup all-purpose flour
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Stir together the softened butter, hazelnuts, thyme, salt, and lemon zest in a medium bowl until well blended and lightened a bit in texture. Add the flour and gently stir until a smooth and well-blended dough is formed.
Spoon the dough down the center of a 15-inch piece of waxed paper or parchment paper. Form the dough into a cylinder about 1 1/2 inches in diameter and 10 inches long, twisting the ends to secure them. Chill until firm enough to slice, 45 to 60 minutes.
Unwrap the dough and cut across into slices about 1/4 inch thick. Arrange the slices on the baking sheet, close but not touching, and bake until firm and lightly browned, 12 to 15 minutes.
Transfer the crackers to a wire rack to cool before serving.