The other day I came home from my grocery shopping trip with some lovely cheeses and sausage only to discover that I had forgotten the crackers. Then it suddenly hit me: throwing together a batch of crackers actually takes less time (and effort) than going back out to the supermarket.
As with all pure and simple foods the key is to use good ingredients. So do not skimp on the quality of your flour or oil. Then the humble cracker, that usually is only there to carry something delicious to your mouth, suddenly becomes a treat in itself.
Cracking good: easy, tasty and without all those funky preservatives the standard store-bought kind has.
(found on the blog ‘Choosy Beggars‘)
125g (1cup) all purpose flour
125g (1 cup) whole wheat flour
2 tsp dried rosemary
1 tsp fine salt
120ml (1/2 cup) olive oil
120ml (1/2 cup) warm water
Coarse salt for sprinkling
- Heat oven to 190C 375F.
- Combine both types of flour, rosemary and salt in a bowl.
- Make a well in the center and add oil and water.
- Working from the center combine the dough. It will seem sticky at first, but should turn into a supple dough. Knead for 3 min.
- Allow to rest 5 min.
- Cut out two sheets of parchment the size of your baking trays.
- Divide the dough into two pieces and roll them out on the two sheets of paper. (A few drops of water under the paper will help it stick to the counter.) Roll the dough out as thin as you can.
- Using a knife or pizza cutter, cut the dough into little squares (about 4×4 cm).
- Slide the paper onto two separate baking sheets.
- Sprinkle with salt.
- Bake 12-14 min until they are a rich golden.