For the past year and a half I have been increasingly making more food from scratch. I just added these home made water crackers to things that I can now make from scratch. They are flavored with the clean, fresh herbaceous taste of newly picked Rosemary leaves. Containing just a few ingredients, they are a cheap way to bake up a supply for snacks and to serve with a platter. The recipe is based on this one here.
I have a prolific Rosemary bush in my herb patch that was in need of a trim this week. I collected some sprigs to make these biscuits, and I intend to also make some Rosemary Salt for cooking also.
Later this week I will be publishing a post with tips on growing Rosemary. It will form part of the series I have been writing on Growing Herbs. With ANZAC Day approaching tomorrow I think it is an apt herb to be posting this week. Rosemary is considered to be a symbol of remembrance. *The Romans and Greeks believed that Rosemary was symbol of love and death. It was used at both weddings and funerals based on it’s association with faithfulness and constancy. At weddings Rosemary was added to the bride’s bouquet, and at funerals, and for Anzac Day ceremonies, a sprig may be worn pinned to clothing. (*D Ryman, Aromatherapy, Platkus, 1991)
- 1 cup flour - I used bio-dynamic Stone Ground Flour
- 30 grams butter - room temperature and chopped
- ⅓ cup of water
- extra flour for dusting
- ½ tablespoon finely chopped fresh rosemary
- ¼ teaspoon of salt
- olive oil
- To a food processor add the flour and butter and mix until combined
- Tip into a bowl and add the water, stir to combine
- Tip the mixture onto a floured board and knead until combined and a dough forms
- Turn on the oven to heat to 170 degrees
- Halve the dough mixture and roll very thinly
- Use the desired cutter size to cut to shape and place cut rounds onto a lined baking pan (lined with baking paper)
- Repeat with the second half of the dough
- Brush the top of each cracker with olive oil and sprinkle the rosemary and sea salt over each one
- Bake at 170 degrees for 12-15 minutes until lightly colored.
- Cool on a baking tray and store in an airtight container
As noted on the recipe – the success of this recipe depends on how thinly you roll the dough prior to cutting it. It should be rolled as thinly as possible.
I will be experimenting with many new flavors now I have this one as a base to work from.
Have you made your own crackers? Is it something that you would give a go?
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