Homemade rosemary crackers
By Emma Freud
Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary
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Prep:10 mins
Cook:15 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 129
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fat 4g
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saturates 1g
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carbs 20g
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sugars 1g
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fibre 1g
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protein 2g
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salt 1.2g
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 watermixed with 2 tbsp olive oil
Method
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.
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.
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.
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. Cool, then store in a tin for up to two weeks.
