Homemade rosemary crackers served with pate and chutney

Homemade rosemary crackers

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Prep: 10 mins Cook: 15 mins

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

Nutrition and extra info

  • Vegan

Nutrition: Per serving

  • kcal129
  • fat4g
  • saturates1g
  • carbs20g
  • sugars1g
  • fibre1g
  • protein2g
  • salt1.2g
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Ingredients

  • 150g plain flour
  • 1 tsp flaky sea salt
  • 1 tsp golden caster sugar
  • 1 tbsp finely chopped rosemary, plus 1 tsp for sprinkling on top
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 80ml water mixed with 2 tbsp olive oil

Method

  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.

  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.

  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.

  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.

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