The Lost Kitchen Cheddar + Thyme Nibble Coins
from big heart little stove by erin french
makes about 50 crackers
INGREDIENTS
1 1/2 half cups all-purpose flour, plus more for dusting
1/2 cup whole wheat flour
1 tbsp granulated sugar
1 tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1 tsp baking powder
1 1/2 cups shredded cheddar cheese
8 tbsp (1 stick) chilled unsalted butter, cut into tablespoon-size pieces
2 large egg yolks
DIRECTIONS
In the bowl of a food processor, combine the all-purpose flour. whole wheat flour, sugar, thyme, salt, and baking powder and pulse to mix. Add the cheese and butter and pulse to combine. Add the yolks and pulse until a rough dough forms. Turn the dough onto a highly floured surface, Divide the dough in half and roll each half into a log that's probably one and a half inches thick. Wrap the logs in plastic wrap and chill for at least four hours, or up to two days. Preheat the oven 350 degrees. Line two baking sheets with parchment paper and set aside. Slice the dough into quarter inch coins and place them on the prepared baking sheets one inch apart. Bake until the coins are golden brown, twelve to fifteen minutes. Remove from the oven and cool on the baking sheets for ten minutes. Transfer the coins to racks to cool completely. These will keep in an airtight container at room temperature for up to one week.
