HOMEMADE ROSEMARY SALTED CRACKERS

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This super simple cracker recipe is perfect for those occasions when you’ve got a little extra time on your side. Buttery, light and salty, with a slight crisp and a hint of rosemary, these are the ideal accompaniment to enjoy with cheese and homemade apple and fig chutney recipe.

INGREDIENTS

  • 125g plain flour
  • 1 tablespoon fresh minced rosemary (a heaped tsp of dried is fine)
  • 1/2 tsp coarse sea salt (we use Maldon sea salt)
  • 1/2 teaspoon of baking powder
  • 50g butter chopped into chunks
  • 60ml milk (we used whole, but semi-skimmed is fine)
  • Extra salt to sprinkle on top

METHOD

  1. In a large bowl, mix together the flour, minced rosemary, baking powder and sea salt. Add the softened butter, using your hands to combine the mixture until it looks like fine breadcrumbs. Add the milk and mix in until it becomes a dough.
  2. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is smooth. Divide this dough in half (it will be easier to roll out later) and roll it into a rough ball before wrapping it individually in cling film. Refrigerate for 30 minutes.
  3. Preheat your oven to 180°c. Remove the chilled dough from the refrigerator and roll it out onto a lightly floured surface until the dough is roughly 1.5-2mm thick. Cut into rectangles (or any other shapes you fancy) and place them on a pre-lined tray.
  4. Dock each with a fork and sprinkle over the remaining salt. If you’d like to get them nice and brown, brush the tops with olive oil before adding the salt. Repeat this process on the remaining dough.
  5. Bake for 18-22 minutes, or until the edges are golden brown. Allow the crackers to fully cool before serving or storing in an airtight container.

Top tip: Avoid waste by combining the remaining cut off pieces of dough and re-rolling them out.

The crackers will last up to 4 days in an airtight container.

Images: HM

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