1/2 c. butter
1/2 c. milk
1 T. sugar
1 tsp. snipped fresh thyme
1 tsp. snipped fresh chives
1 tsp. snipped fresh dill
1 1/4 tsp. sea salt or kosher salt
1/4 tsp. freshly ground black pepper
2 c. all-purpose flour
Preheat oven to 375 degrees. In a medium saucepan, heat butter and milk over medium-low heat just until butter is melted. Remove from heat. Let stand for 10 minutes to cool slightly. Stir in sugar, thyme, chives, dill, 1/4 tsp. of the salt and the pepper. Add flour; stir just until combined (dough will be stiff). Divide dough in half
On a lightly floured surface, flatten one dough portion into a rectangle. Roll into a 14x9-inch rectangle that is slightly less than 1/8 inch thick. Using a fork, prick dough all over. Sprinkle with 1/2 tsp. of the remaining salt. Using a fluted pastry wheel, cut into 2x1-1/2 inch rectangles. Transfer rectangles to an ungreased baking sheet. Repeat with remaining dough and remaining 1/2 tsp. salt.
Bake about 12 minutes or just until crackers are lightly browned and firm to the touch. Transfer crackers to a wire rack; cool. Makes 84 crackers.