Cabot Farmer Sarah Putnam created this sweet-salty snack cracker using the family’s maple syrup for her children when they were small. The crisp crackers go perfectly with Cabot cheddar, of course. The thinner you roll them out, the crisper they’ll be, but don’t sweat it – they’re good on the slightly thicker side, too. (Note: We used King Arthur white whole wheat flour so our crackers came out a little darker than Sarah’s original recipe with all-purpose flour; if you decide to try using the slightly thirstier white whole wheat flour, add an extra tablespoon of water.)
2 ½ cups flour
½ teaspoon fine salt
½ cup (1 stick) Cabot Unsalted Butter, cold and cut into ¼-inch cubes
¼ cup pure maple syrup
¼ cup water
½ teaspoon pure vanilla extract
About 2 tablespoons coarse kosher salt or flake sea salt such as Maldon, or more to taste
PREHEAT oven to 400 degrees.
LINE 2 baking sheets with parchment paper or lightly grease with butter. Combine flour and fine salt in the bowl of a food processor and pulse once to mix.
ADD butter cubes use 6 or 7 short pulses to blend until the mixture forms mostly even crumbs; a few larger bits of butter are ok.
WHISK together maple syrup, water and vanilla extract and add to flour mixture. Pulse another 5 to 7 times just until dough comes together in large clumps.
PLACE half the dough on a lightly floured counter and roll into a rough rectangle as thin as you can, ideally about 1/3-inch thick. Trim edges to make an even rectangle.
SPRINKLE dough evenly with about 1 tablespoon coarse or flake salt. Give dough a final light roll to press salt into it and to get to about ¼-inch thickness. Cut dough into roughly 1 1/2 -inch squares. Place on cookie sheets.
BAKE 7 to 9 minutes until golden brown at the edge and dry to the touch. Repeat with remaining dough.
Recipe courtesy of Sarah Putnam, Putnam Hill Farm in Newbury Vermont.