When I read about this recipe over at Fifteen Spatuals, I knew it would have to go to the top of my ever growing “Must Try” recipe pile. It took a few days but finally, I got around to making these lovely crackers. They appealed to me for a number of reasons, mostly because I love a crispy cracker and I have an enormous amount of fresh rosemary in the garden which I love using. These are an absolute must make, especially if you are having family and friends over for a drink – they go down a treat with Onion Marmalade, chicken liver pâté and (not that I would agree) blue cheese and fig preserve. Joanne serves hers with fig jam and manchego cheese.
Taken from Fifteen Spatulas
1.5 cups all purpose flour
1 tsp salt
½ tsp sugar
2 tbsp fresh rosemary chopped
2 tbsp olive oil
½ cup cold water
- Preheat the oven to 230°C.
- Combine the flour, salt, sugar and rosemary in a bowl.
- Add the oil and enough of the water to form a dough.
- Turn the dough out onto a counter top and knead to a smooth ball. The dough should feel tacky, not sticky. If it feels sticky, add a *very* small amount of flour.
- Divide the dough into four pieces and cover with a towel. Rest the dough for 10 minutes to allow the gluten to relax.
- If you have a pasta roller, roll each piece as thin as possible (this is what I did). Alternatively, use a rolling pin to roll the pieces out as thinly as possible.
- Joanne says to spray the dough with water which helps it to go crispy. I found they baked better and crispier without the spritz of water. See which works best for you.
- Bake on a baking try for 3 – 4 minutes on each side until lightly golden.
- Repeat with the remaining dough. The crackers will become crispier as they cool.
- Once cooled, break into shards.