BISCUITS AND CRACKERS
Put all the ingredients into a large bowl and mix to combine to a rough dough. If you find that it’s a bit sticky, you can then add a little more flour.
I have today made some rosemary crackers for
Christmas. These are very easy and quick
to make and taste so much better than some of the bought ones. You can alter the flavours to your liking,
but I have added rosemary and Parmesan cheese, but you can add things like chilli,
thyme, cheddar or garlic.
So begin by setting your cooker to 220C/200C fan/gas 7
These are your ingredients, but I doubled the
measurements to make more but entirely up to you how many you need. They can be
stored in a tin or container for up to 2 weeks.
Rosemary Salt Crackers
150g plain flour
1 tsp sea salt
Grinding of black peppercorns
1 tsp caster sugar
1 tbsp finely chopped fresh rosemary
2 tbsp of grated parmesan
80ml cold water
2 tbsp olive oil
Put all the ingredients into a large bowl and mix to combine to a rough dough. If you find that it’s a bit sticky, you can then add a little more flour.
On
a sheet sprinkled with a bit of flour, roll out the dough to the
thickness of a £1 coin, then I use a pizza cutter to cut it into squares or whatever shape you want.
Then brush the
squares/shapes with a little cold water and then sprinkle with some sea salt. Prick each square/shape liberally with a fork.
Transfer the crackers straight onto a lined baking
sheet, separate each square of dough a little and bake in the hot oven for
12-15 mins or until the crackers are nicely golden.
Cool, then serve with your favourite cheese or store in a sealed container. Easy!
Enjoy!
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