Rosemary & sea salt crackers

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Homemade herb crackers are definitely a handy snack to fancy up a cheese platter or even to munch on just by themselves. Serve them with a bowl of hummus or a platter with cheese and cured meats and you’ll have yourself some quick and easy dinner party appetisers ready to go. These rosemary and sea salt crackers are light, crunchy, fragrant and nonetheless, addictive. Since I often find myself rummaging through boxes of wholewheat crackers at the grocery shop, this time around I figured I’d make some myself instead and save me a trip in the dreaded rain. When you think of it, it’s probably the simplest thing to make and requires the most basic kitchen ingredients: flour, oil, water, salt, any herbs of your choice and you end up with your very own batch of freshly baked homemade crackers!

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PREPARATION TIME: 30 minutes

 INGREDIENTS (makes approx. 40)

  • 2 1/2 cups plain flour
  • 1/2 cup whole wheat flour
  • 1 cup water
  • 4 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 2 sprigs freshly rosemary, finely chopped
  • 2 sprigs fresh rosemary
  • 1 teaspoon sea salt

Note: Ideally these ones would’ve been wholewheat crackers, since I was running short, this recipe is a mix of plain and wholewheat flour, just as scrumptious, maybe not as healthy! To make it healthier use 3 cups of wholewheat flour instead.Processed with VSCO with a6 presetMETHOD

Preheat the oven to 220°C (425F)

In a large mixing bowl, sieve in all the dry ingredients, the plain flour, wholewheat flour and salt. Add in two sprigs of finely chopped rosemary leaves and stir through.

Next, drizzle in the olive oil and stir through throughly avoiding any lumps.

Pour in the water a little at a time, while scraping off the sides of the bowl and you should start to see the dough coming together in a few minutes.

Tip your dough out onto a lightly floured surface or parchment paper and roll it out until it’s about 1/8th inch in thickness.

Using a square cookie cutter, cut out the crackers and place them onto a baking tray lined with parchment paper.

Gently brush the tops with water and sprinkle some sea salt and rosemary leaves over the crackers.

Place in the oven and bake for about 10-12 minutes or until they start to rise and turn slightly brown in colour.

Once out the oven, set aside to cool for about 15 minutes. These crackers should stay fresh for a few days if stored in an air-tight container at room temperature.

A simple and quick recipe to replace those addictive store-bought crackers! Processed with VSCO with a6 preset

PRESSURE POINTS

If you’re having trouble with the amount of dough, split the dough in half and roll it out in two batches. This prevents it from drying out easily.

When rolling out the dough, make sure to roll it out as evenly as possible. That should make it a whole lot easier to get it evenly baked through.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Have a lovely week! Snack healthy!

Nikita xx

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