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Rosemary Crisp Crackers Recipe

   
 

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     Rosemary Crisp Crackers

Category   Appetizers
Sub Category   None
Servings   24 crackers
Preptime   30 minutes

Ingredients
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
Several grinds of black pepper or a pinch of cayenne
1/2 cup water
1/3 cup olive oil
Minced or crushed garlic
2 tablespoons coarsely chopped rosemary
Parchment paper or silicone liner for baking sheet
 

Instructions
Place a heavy baking sheet in the oven and preheat to 425 degrees.
Stir flour, baking powder, salt, pepper, and 1 1/2 tablespoons of rosemary together in a bowl. Gradually add water and olive oil, stirring it in until the dough is mixed together. Turn dough out onto a lightly floured surface and knead 5 or 6 times.
Divide the dough into 6 pieces. Work with one piece of dough and keep the rest covered with plastic.Take one piece of dough and divide it into fourths. Roll each piece into a cigar shape, then use a rolling pin to shape each cigar into an oval shape, about 6 by 2 inches, on the floured surface. You can make circles if you prefer. Put the cracker on the parchment or silicone liner. Repeat with all 4 crackers. Continue with the rest of the dough. You will have 24 crackers in all. Line up crackers so they aren't touching, 8 to a sheet or so.
Prick the dough with tines from a fork. Brush each cracker with olive oil (add garlic to the oil if you want garlic crackers). Sprinkle with a little coarse sea salt and more rosemary. Slide the parchment onto preheated baking sheet. Bake for 4 to 7 minutes, until golden and lightly browned in spots. Transfer cracker to a wire rack to cool. After cooling, store in airtight container. Keeps for a week or two.
Serving Suggestions
With home made ricotta cheese or other mild cheese.


Originally Submitted
4/22/2013





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