Everything Crackers with Smoked Salmon Dip


For more intense everything flavor, brush the crackers with oil before baking and sprinkle additional spice blend on top.


Ingredients

4 cups flour, plus more for dusting
2 Tbsp. Everything Spice Blend (recipe here)
2½ tsp. kosher salt
2 tsp. sugar
½ cup plus 2 Tbsp. olive oil
12 to 14 Tbsp. ice water (about ¾ cup)
Smoked Salmon Dip, for serving (recipe here)



Preparation

• Preheat the oven to 425 degrees.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, spice blend, salt and sugar. With the mixer on medium speed, drizzle in the oil and mix until combined and the dough forms pea-sized crumbles.
• Add the ice water 1 tablespoon at a time until the dough holds together and forms a ball. It should be wet enough to roll out, but not sticky.
• Divide the dough in half and place one half on a clean, floured surface. Using a floured rolling pin, roll the dough to 1∕8-inch thick.
• For precisely shaped crackers, cut the dough using a pizza cutter or cookie cutter and place on an ungreased baking sheet. For rougher edges, place the whole dough sheet on the baking sheet. Repeat with the second half of the dough.
• Bake 12 minutes, until the crackers begin to brown.
• Cool on a wire rack. If you baked the whole sheet, break the crackers to preferred size. Serve immediately with smoked salmon dip or store in an airtight container up to 1 week.