Nutrition per serving may change if servings are adjusted.
1½ cups whole-wheat pastry flour
1 cup finely shredded Parmesan or Gruyère cheese
¾ cup finely shredded carrot
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup cold butter, diced
¼ cup water
⅛ teaspoon ground pepper
Apricot fruit spread or fig preserves (optional)
Preheat oven to 325°F.
Combine flour, cheese, carrot, thyme, baking powder and salt in a large bowl. Stir with a fork until well combined. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs and starts to stick together. Add water and stir with the fork just until combined. Gather the dough into a ball and shape into a square.
Place the dough between sheets of parchment paper and roll out to a 10x10-inch square about ⅛-inch thick. (If necessary, remove the top sheet and use your hands to reshape the dough into a square.) Transfer to a baking sheet. Cut the dough into 18 long rectangles about 1x5 inches each (see Tip). Separate the rectangles and sprinkle them lightly with pepper.
Bake the crisps until the centers are firm to the touch and edges are evenly browned, 40 to 50 minutes. Cool on the pan on a wire rack for about 5 minutes. Separate the crisps and transfer to the rack to cool completely.
Serve with fruit spread (or preserves), if desired. Store in an airtight container or sealable bag for up to 24 hours.
Tip: When cutting dough into rectangles, use a pastry cutter with a crimped wheel to create a textured edge.