What's cookin'?

Homemade Rosemary & Olive Oil Crackers!
For a small batch, mix 1 cup all purpose flour, 1/2 tsp. of baking soda, sugar & salt in a bowl.
In second bowl, mix half an egg and 1/4 cup olive oil- then combine the two bowls. Mix and add apprx 1/4 cup of water in parts until dough comes together & forms a ball.  Add 1 tsp finely cut Rosemary and give it another stir.  Roll out  into a 12x12" square, apprx 1/8 to 1/4 thick. (The thinner, the crisper) Refrigerate for 30 minutes.  Preheat oven to 375.
Lightly prick with a fork & brush with small amt of water- now top with a little sea salt & roll over once or twice so it sticks.  Use a cookie cutter or pizza cutter (even a shot glass!) to shape/cut. Transfer onto lightly oiled/floured cookie sheet & bake. Check after 8 minutes and depending on thickness- they may need to go longer. Mine never brown all at once, so I have to make a few trips to the oven.
Cool on a wire rack and ENJOY!  
These puppies will keep for about a week, but they won't last that long...

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