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Homemade rosemary crackers served with pate and chutney

Homemade rosemary crackers

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A star rating of 4.3 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

  • Vegan
Nutrition: Per serving
NutrientUnit
kcal129
fat4g
saturates1g
carbs20g
sugars1g
fibre1g
protein2g
salt1.2g
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Ingredients

Method

  • STEP 1

    Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth.

  • STEP 2

    On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.

  • STEP 3

    Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.

  • STEP 4

    Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

Goes well with

Recipe from Good Food magazine, July 2018

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A star rating of 4.3 out of 5.20 ratings
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