Rosemary & Olive Oil Crackers

Last night was a girls night in.. Bring some wine, talk about its origins, flavours, textures and bring some food that goes with it. A Pinot Noir was my choice of wine - from the United States. With flavours of cherries, red fruit and brown spices, finishing off with a slightly vanilla kick - a pairing for this wine would be cheese, fresh fish, or some creamy kinda dish.

Easy - cheese. An ashened goats cheese (to balance the spice) with something herby (to balance the fruit). I wanted rosemary.

The selection of crackers at the local supermarket here is not great... full of preservatives, sugar and other stuff I really don't know how to pronounce, I walk pass the organic products as my budget doesn't allow it, so for these reasons, I decided to make my own. (Like how all great recipes are created, right?)

THE RECIPE
Preparation Time: 20 minutes
Baking Time: 12-15 minutes
Serves: about 30 x 5cm round crackers

The Ingredients
220g unbleached wheat flour
1/2 tsp fine seas salt
1/2 tsp cracked black pepper
3/4 tsp baking powder
2 tbsp of finely chopped fresh rosemary
3/4 cup OR 120g warm water
1/3 cup OR 60g olive oil

The Method
You want to heat your oven first. The ideal temperature for this recipe will be about 200'C.
Sift flour and baking powder. Then add salt, pepper and freshly chopped rosemary.

Add the warm water and olive oil to the dry mixture. Stir until all ingredients are incorporated and you have a delicious looking golden pastry with specks of green and black.
After admiring for awhile :) Turn out the dough onto a lightly floured surface. Knead for 2- 4 minutes until the dough is looking nice and smooth.

 

Roll out the dough until it is about 3-4mm thick and cut with a cookie cutter or you can make square crackers. Whatever you have the urge to do at the time - just do it. (Hell, you can make star shapes if you want!)

Once the crackers are cut place them on a lined or non stick tray and sprinkle them with coarse sea salt.

 

Pop them into the now heated oven and bake for 12-15 minutes. Depending how temperamental your oven is.
Allow them to cool for a few minutes on the tray then place them on a cooling rack so they crisp up nicely. Once cooled, store in an airtight container.


Serve with anything you want and enjoy these crackers that are natural, free of sugar and preservatives.
Gracias for the beautiful company and conversation last night and thank you to our gorgeous host.. I look forward to the next one xx