Since enjoying the rosemary version of these lovely crackers, I was set on making a parsley variant and they worked out a treat. With parsley being a much milder herb to rosemary, I doubled the quantity asked for in the original recipe which made these crackers even more attractive, even though the flavour was very mild. Throw in some cranberry jelly and you have all the colours of Christmas taken care of. These crunchy snacks lend themselves to a myriad of accompanying flavours and as my friend Tandy said, they are perfect after work snacks for with a drink.
1.5 cups all purpose flour
1 tsp salt
½ tsp sugar
4 tbsp fresh parsley chopped – I used curly
2 tbsp olive oil
½ cup cold water
- Preheat the oven to 230°C.
- Combine the flour, salt, sugar and parsley 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.