Homemade rosemary crackers
Homemade rosemary crackers
Ingredients
- 150g plain flour
- 1 tsp flaky sea salt
- 1 tsp golden caster sugar
- 1 tbsp finely chopped rosemary plus 1 tsp for sprinkling on top
- 80ml water mixed with 2 tbsp olive oil
Instructions
- 1
Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
- 2
On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
- 3
Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
- 4
Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden.
- 5
Cool, then store in a tin for up to two weeks.
Nutrition
Per serving (based on 6 servings)
