BUTTERY SOUP CRACKERS

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup salted butter, chilled and cubed
• 1/3 cup ice water
• 1 large egg
• 1 tsp water
• 2 tsp coarse salt

Directions

1. Place flour and butter in a food processor; process, using an on/off motion, until mixture resembles coarse meal. Add ice water 1 tbsp at a time, processing after each addition using an on/off motion. Add just enough water so that dough starts to come together. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 400°F.
3. Whisk together egg and 1 tsp water until blended; set aside.
4. On a lightly floured surface, roll out one disc of dough very thinly, about 1/16 inch thick. Cut dough into 1 1/2 inch squares.Transfer squares to parchment paper-lined rimmed baking sheets. Brush top of each square lightly with half of beaten egg mixture and sprinkle with half of salt. Repeat procedure with remaining disc of dough, beaten egg mixture and salt.
5. Bake until golden brown and puffed, about 7 - 9 minutes. Let crackers stand for 5 minutes in pans. Remove from pans and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.