There is one thing that I am really enjoying this summer and that is fresh rosemary. I have been using it in my breads, and beef, and it is an herb that is not only great in scent, but also in flavor. I thought I would try something new this week. As I sat back and watched my kids snack on pretty much anything that was in sight, there is something they kept coming back to; crackers. I checked my refrigerator to see what was in stock, and there was a variety of cheese, and what better than cheese and crackers. My goal was to make a cracker with fresh rosemary.
This proved to be really easy to make and overall takes about 30 minutes, from preparation to serving.
- 1 1/2 cup of flour
- 2 tbsp rosemary
- 1 tsp baking powder
- 3/4 tsp table salt
- 1/2 cup warm water
- 1/3 cup olive oil, and more to brush the top
- Sea salt
To a mixing bowl, add the dry ingredients. With a spoon, or whisk, blend the dry ingredients. Make a well, or hole into the center of the mix, and into that put the water and oil. Start to mix until it forms a dough.
Now, remove the dough from the bowl and onto a board, knead the dough a few times, not too rough on this one. Preheat your oven to 450 degrees. In the meantime, seperate the dough into 3 sections. To each ball, roll out into a 8 to 10 inch circle, square, or other fun shape. The shape does not really matter here because you will break them into rustic chips/cracker when they are finished cooking. Once you have the dough rolled out (go thin), brush to the top of the dough and lightly sprinkle sea salt on it. Place on your baking sheet and cook for 10 minutes or until golden brown. These are a great combination with cheese, especially a lighter cheese such as brie or camembert. Enjoy.