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1
In a food processor, combine flour, salt, baking soda and pepper, pulse several times.
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2
Add butter and pulse until mixture resembles coarse meal.
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3
Transfer mixture to a mixing bowl.
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4
Add the chopped dill and prsley and stir to mix well using a spoon.
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5
Add the buttermilk and stir well to incorporate.
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6
Turn dough out onto a lightly floured surface and knead several times until dough forms a ball.
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7
If dough is too sticky, dust with some flour and knead again.
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8
Roll dough out to 1/8 inch thickness.
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9
Using a crimped or regular pizza or pastry cutter, ut dough into about 1 1/4 inch wide strips, then cut the strips into 1 1/2 inch lengths.
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10
Line a baking sheet with parchment paper and place the cut dough pieces, keeping them slightly apart.
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11
Place in the refrigerator for at least 30 minutes to chill.
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12
Preheat oven to 375F.
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13
In a small bowl, whisk together egg white and cold water until foamy.
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14
Brush each cracker on the top side with the egg white mixture.
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15
Bake in prheated 375 F oven for 18 to 20 minutes or until lightly browned and crisp.
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16
Set aside to cool.
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17
Store in a container with lid.
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18
NOTE: If you prefer the crackers to be a bit softer, then roll the dough out to 1/4 inch thickness.
