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Rosemary Salted Water Crackers

 Rosemary salted water crackers

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)

Rosemary Salted Water Crackers
 
Prep time
Cook time
Total time
 
Home made water crackers flavored with fresh rosemary salt
Author:
Recipe type: Snack
Cuisine: Made from scratch
Serves: 35 indiv
Ingredients
  • 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
Instructions
  1. To a food processor add the flour and butter and mix until combined
  2. Tip into a bowl and add the water, stir to combine
  3. Tip the mixture onto a floured board and knead until combined and a dough forms
  4. Turn on the oven to heat to 170 degrees
  5. Halve the dough mixture and roll very thinly
  6. Use the desired cutter size to cut to shape and place cut rounds onto a lined baking pan (lined with baking paper)
  7. Repeat with the second half of the dough
  8. Brush the top of each cracker with olive oil and sprinkle the rosemary and sea salt over each one
  9. Bake at 170 degrees for 12-15 minutes until lightly colored.
  10. Cool on a baking tray and store in an airtight container
Notes
The key to making these crackers successfully is simply based on how thinly the dough is rolled. If it is not thin enough they will taste doughy. I used a fancy unprocessed flour as I ran out of my regular plain baking flour.

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?

Kyrstie

 

 

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{ 17 comments… add one }
  • Miss Piggy April 24, 2013, 12:41 pm

    YUM! I love crackers!

    I’m intrigued by your mention or rosemary salt. Will you blog about this — and perhaps mention some uses for it. I have so much rosemary and no idea what to do with it all.

    • Kyrstie April 25, 2013, 11:17 am

      Hi Miss Piggy, I can do. I was just simply going to dry some of the Rosemary I collected and add them to some Pink Murray River Salt, give them a little crush in the mortar and pestle and put into a jar – easy! Use to sprinkle on baked mushrooms, potatoes, meat, or whatever takes your fancy 🙂

  • Jane @ Shady Baker April 24, 2013, 5:09 pm

    This is great Kyrstie, I have been wanted to make my own crackers/biscuits lately. We really on crackers quite a lot for snacks with relish, avocado, cheese etc and homemade has to be better doesn’t it? Thanks for sharing 🙂

    • Kyrstie April 25, 2013, 11:12 am

      They were easy Jane and with your baking skills I am sure you will come up with some amazing varieties.

  • Jane @ Shady Baker April 24, 2013, 5:13 pm

    OMG…two errors in my comment, I have wanted to make crackers and we rely on crackers…or maybe I am just going crackers!?

  • Christine (Food Wine Travel) April 25, 2013, 12:43 pm

    This is a fabulous recipe Kyrstie. I have loads of rosemary in the garden so will definitely be giving it a go!

    • Kyrstie April 26, 2013, 8:41 am

      Thanks Christine, I hope that you enjoy them. K

  • Deb April 25, 2013, 5:29 pm

    Thanks Kyrstie. This fitted in well with the afternoon baking session with the kids, and we all loved them. Delicous with home made dip and also the homemade fetta. Mr Five has already suggested making garlic ones next time.

    • Kyrstie April 26, 2013, 8:41 am

      That is fabulous Deb! Thanks for letting me know. Mr Five is a clever boy, I would like to try garlic ones also. K

  • Christina @ The Hungry Australian April 27, 2013, 1:04 am

    What a clever idea, Krystie! Love it. btw I wish you could come and help me sort out my garden – it needs some serious attention! 😉

    • Kyrstie April 28, 2013, 7:42 pm

      Hi Christina,
      I would come and help out with your garden any time 🙂 I am sure that if you had an extra few hours a week and set your mind to it that you would need no help from me though! K

  • giulia April 28, 2013, 5:10 pm

    these caught my eye straight away!!!! they seem pretty easy to make so i will give them a go… also love your post on growing rosemary..very helpful! giulia 🙂

    • Kyrstie April 28, 2013, 7:41 pm

      Thank you for your lovely feedback Giulia. I really appreciate it and am glad you found the Rosemary post helpful. K

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