With the abundance of rosemary and cheese in my fridge, I decided to make some rosemary crackers. Yum, cheese and crackers, great combo.
As I write this, I’m watching this food show that is featuring food trucks in the USA and so far I’ve seen truffle mac and cheese as well as different types of tacos. I want all of it. I love watching food shows, I could sit on the couch all weekend long and just watch these shows for hours. My food cravings get all over the place, but it’s so worth it – can get some inspiration of what to make next! Definitely might have to make some mac and cheese soon…I do have truffle oil lying around.
Anyways, struggling to focus on the goal here – writing about rosemary crackers. I haven’t made these before, so I’ll give the recipe that I used, however, I would change it up slightly next time I make it. The main change is that I would cut up the rosemary and add that into the dough, as opposed to indenting it on top of the cracker.
This recipe is super easy, never thought it would be THIS easy to make homemade crackers, so I will definitely make this again. As the basic cracker is simple, it gives a lot of room to add in different flavours to change up the cracker every time.
So here goes…
Ingredients:
1 1/2 cup + 1 tablespoon flour
2 tablespoons olive oil
1 tablespoons garlic olive oil (you can just use normal olive oil, but I wanted a slight garlic flavour)
100 ml water (more or less – you don’t want the mix to be too wet)
Rosemary sprigs
Rock salt
Instructions:
1. Preheat the oven to 180C with the fan.
2. Mix up the flour with a pinch of salt, and then add in the olive oil – mixing it all with a fork. Add in the 100 ml of water, until it is the right texture and you can make a ball with it – not too wet.
3. Roll it out, until it is about 0.5 centimeters thick. You can then cut the dough into whatever shape you desire (I choose to do both triangles and squares). Press the rosemary sprigs into each cracker, brush it with a bit of water and sprinkle some rock salt on top.
4. Put it in the oven for about 20 minutes, keep an eye on it and see when they turn a nice golden colour, then take them out!
As mentioned previously, if I made these again with herbs (thyme, rosemary, etc) – I would chop up the herbs and add that directly into the dough, as opposed to pressing them on the top. Personal preference – feel free to make them both ways and see what you may prefer!
Eating With Ayla 