INGREDIENTS:

1 3/4 c flour (plus more for the work surface)

1 t baking powder

3/4 t salt

2 T coarsely chopped rosemary

1/2 c water

1/3 c olive oil

sea salt

 

 

 

preheat oven to 450

yield: 16 large crackers

I love artisan crackers, but I don't love artisan cracker prices. It's ridiculous looking at some of the prices in the grocery store, knowing that crackers are basically water, flour, and a little oil. There is so much rosemary growing around us, and it's such a great addition to the crackers. These crackers taste great with hummus, or cheese. My daughter loves to use them to scoop up tuna salad instead of bread.

Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms.

If you're going to make a big batch you can use a food processor, but you don't need it. All you need is a bowl and a fork to mix these crackers.

Knead the dough together until it becomes smooth, then form into a log. Cut dough lengthwise and then 8 crosswise cuts, so you have 16 pieces of dough.

If you want smaller crackers you can divide each of those pieces in half. My family just likes the bigger crackers.

Roll out the crackers until they are paper thin.

You should be able to see your fingers through the dough. The thinner the dough, the crispier the cracker.

Put your crackers on a sheet pan and spary with water and sprinkle on a little salt, preferably sea salt. If you don't have a water sprayer you can just use a brush (or fingers) to wet them. The water helps cling the salt to the crackers so it doesn't fall off when you pick them up.

Bake in a 450 oven until they begin to turn brown, about 5-6 minutes. You want to make sure they cook thoroughly so they stay crispy.

Cool on a cooling rack, because they're so thin the crackers will continue to cook if you leave them on a hot pan.

Crackers will hold for 4-5 days in an air tight container, if they taste a little stale just pop them back in the oven to refresh them.

Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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