Rosemary and Olive Oil Crackers

Rosemary and Olive Oil Crackers

Crackers have many good qualities, the main one being that you eat them with cheese. These particular crackers are so marvellous that you can eat them on their own (although also delicious with cheese). They are crunchy. They have rosemary. They have salt. They have olive oil. They make your house smell incredible when you bake them. I could go on, but I have to go and eat a cracker before I drool all over the keyboard.

Making crackers is surprisingly easy and uses basic ingredients. It was actually pretty fun and I didn’t make too much mess – very unusual.

Finely chopped rosemary Dough 20 slices Ready to bake crackers

These crackers are low fat (hooray!) and muy sabrosa – very tasty- which make them the perfect snack. The only bad thing is they disappear incredibly quickly as you find yourself having about 5 snacks a day. Oh well, I’ll just have to make some more!

Rosemary and Olive Oil Crackers
Adapted from recipe by Linda Collister
Makes 20

200g plain flour
¾ tsp. baking powder
½ tsp. icing sugar
¼ tsp. salt, plus extra for sprinkling
Leaves from one large sprig of rosemary, finely chopped
4 tsp. olive oil
about 100ml water

Sift the flour, baking powder, icing sugar and salt together in a large bowl. Stir in the chopped rosemary. Using your hands, mix in the olive oil and enough water to make a soft, but not sticky, dough. Shape the dough into a 20cm long sausage, wrap in clingfilm and refrigerate for an hour until firm.

Preheat the oven to 220°C. Lightly grease 2-3 baking sheets with olive oil.

Cut the dough into 20 equal 1 cm slices using a large, sharp knife. On a lightly floured surface, roll each piece into a long oval shape, as thin as you can get them. They should be about 15 cm long.
Place the rolled out crackers onto the baking sheets and lightly brush them with olive oil. Sprinkle a little salt on top, then bake in the oven for 6-8 minutes until a pale golden colour. Don’t worry if little bubbles form, this is normal. Keep an eye on the crackers so they don’t get too dark. When cooked, leave to cool on a cooling rack and then store in an airtight container for up to 5 days*.

*Although they probably won’t last that long!

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