My friend Ron, who is a major foodie, said these are the best crackers he’s ever had and I feel like that’s all you really need to know about this recipe. It’s amazing how just a few ingredients can make such a big flavor impact. These are buttery, cheesy, and herby. Yum!

The food processor does most of the work for this recipe. Asiago cheese is perfect here, adding just the right amount of saltiness without being too dry. I grow English thyme (highly recommend doing so!) in my garden, so I picked the thyme for the crackers right before making it. You can’t get more fresh than get! Hold the top of the thyme stems and run your fingers down the stem to remove the aromatic leaves from the woody stem. You do not want the stem in your crackers (or any recipe that calls for thyme!)

This recipe comes together quite quickly and if you have kids who love cooking like I did, I’m sure they’ll love helping you cut these cuties out. Note: you pop the crackers on their cookie sheets in the fridge before baking them so be sure to use sheets that are small enough to fit in your fridge.

To be perfectly clear: these crackers are for humans, not dogs. I came up with this recipe to top my Pongo and Perdita Salad at my 101 Dalmatians dinner party, hence the dog bone shape. You can of course cut them out into any shape you’d like. The baking time will vary depending on the size of the crackers. You want them nice and golden brown along the edges.

Dog Bone Crackers
Makes 2 dozen 3″ crackers
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp fresh thyme leaves
6 oz Asiago cheese (2 cups grated)
1/2 cup (1 stick) unsalted butter, softened
2-3 Tbsp ice water

1. Place the flour, salt and thyme in a food processor; cover and pulse until blended.
2. Grate asiago cheese and add to food processor with softened butter. Cover and pulse until mixture resembles wet sand.
3. Add ice water, 1 tablespoon at a time, pulsing after each addition until the dough just holds together when pinched
4. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
5. Heat oven to 375°F.
6. Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut out with a floured dog bone-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Refrigerate on baking sheet for 10 minutes.
7. Bake for 12-15 minutes* or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat with remaining dough. Store crackers in an airtight container for up to three days.

*The exact time will vary depending on the size of your crackers