Rosemary crackers | Sesame crackers | Salty crackers | Vegan | New Year
Hello my lovelies! Today we are making some wonderful crackers to enjoy along with our home made cheeses. If your cheeses haven't finished ageing I would advice to make these when they have as they will stay fresh for 1-2 weeks. I ended up making three different flavours as I want to help enhance the flavour of the cheese with the crackers and it ended up working wonderful. You can watch my reaction on my Camembert video.
What you need for the dry:
3 3/4 dl (1 1/2 cups) flour
2 tsp sugar
1/2 tsp baking powder
1 tsp salt
What you need for the wet:
7 tbsp olive oil
7 tbsp cold water
What you need for topping:
1 tsp fresh rosemary
1 tsp sesame seeds
1 tsp sea salt
Makes 60 crackers.
Begin with preheating the oven to 165℃ (325℉)
Add the dry ingredients into your food processor, give it a quick pulse. Pour in the olive oil, water and pulse until it combines. Will look like a dough.
Place a baking sheet on a baking tray and give it a dusting of flour. Using a rolling pin roll out the dough into a rectangle.
Now we are adding our flavour I am going for sea salt, sesame seeds and chopped rosemary. Using a knife divide the dough into 3 parts and sprinkle each flavour on one divide each. Use the rolling pin to roll and press in the flavour into the dough.
Using a knife slice each divide into squares, should make about 20 of each flavour.
Pop them into the fridge for 10 minutes so that they firm up which is helpful when we will
separate the squares leaving some space between them.
Pop them into the oven for 15-20 minutes until they look golden brown. Allow to cool before serving.
Stays fresh for a week.