by: Laura Kim
Cook Time
1 hours
Prep Time
45 minutes
Yield
2 dozen crackers
@TOKIBUNBUN
“I top these with whatever fresh herbs are really thriving in my garden. The scalloped silhouette reminds me of lace.”
Total Time
1 hours
Prep Time
45 minutes
Yield
2 dozen crackers
summary
Laura Kim’s Scalloped Cookie Stamp gives these savory herb crackers a delightful appearance. You can swap the dill for another herb of your choosing (try rosemary or sage!) or omit it entirely to make a simple shortbread cracker perfect for your next cheese board.
ingredients
- 1½ cups (213 grams) all-purpose flour, plus additional for dusting
- 1 cup (50 grams) shredded parmesan cheese, plus additional for sprinkling
- 1 stick (8 tablespoons, ½ cup or 113 grams) unsalted butter, softened
- 1 tablespoon minced fresh dill
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper, plus additional for sprinkling
- Freshly grated nutmeg
- Edible flowers or tender herbs, such as marigold, sage, carrot leaves or flowering dill, for garnish, optional
directions
- Preheat the oven to 350°F with racks in the upper- and lower-third positions. Line 2 rimmed baking sheets with parchment paper.
- Combine the flour, parmesan, butter, dill, salt, black pepper and a pinch of nutmeg in the bowl of a food processor. Pulse to combine, then process until a soft dough forms, about 2 minutes.
- Use a 1 tablespoon scoop to portion the dough into about 24 pieces, then round each into a ball. Working with 1 portion of dough at a time, flatten each ball into a disc about ¼-inch thick. Dip 1 side of the disc in flour and place, floured side up, on a prepared baking sheet. Arrange edible flower petals or tender herbs on top of the disc, if desired. Dip the Laura Kim Scalloped Cookie Stamp in flour and press firmly onto the dough. Using one hand to hold the parchment in place, pull the stamp off the shortbread in a quick motion. Repeat with remaining dough, arranging about 12 crackers on each baking sheet and wiping the stamp clean in between uses, as needed.
- Freeze the crackers until firm, about 10 minutes. Use a paring knife to trim off any rough edges. Sprinkle the crackers with additional parmesan and black pepper.
- Bake until the crackers are firm to the touch and the edges are lightly golden brown, 16–18 minutes, rotating the pans halfway through the baking time.
- Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
notes
The savory herb shortbread cracker dough recipe can be made and refrigerated for up to 3 days before baking; bring to room temperature before shaping.
Shaped shortbreads can be frozen before baking for up to 1 month and baked from the freezer (an additional 5 minutes of baking may be required).
