Rosemary Crispbread Crackers
Jazz up a cheeseboard, dip, share plate or lunchbox with homemade crispbread. Experiment using different fresh herbs.
1 3/4 Cups plain Flour
1 tsp baking powder
3/4 tsp salt
2 tbsp rosemary, coarsely chopped
1/2 cup water
1/3 cup olive oil
Preheat 180°c/350°f degrees. Prepare a tray with baking paper and set aside.
In a large bowl, stir together the dry ingredients then slowly adding the oil and water until a soft, shaggy dough forms. Turn the dough out onto your bench and knead gently (2 minutes or less) to bring the dough together into a soft, smooth ball.
Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Roll out the dough as thin as you would like. For crisper results, use a pasta machine to roll out each piece of dough until very thin.
Cut into desired squares or rectangles and transfer to the tray lined.
Lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing it gently so it sticks.
Bake in oven until lightly browned, aboiut 10-15 minutes