※ Rosemary Sea Salt Crackers
INGREDIENTS
- 1 cup all-purpose flour, more as needed
- 1/2 tsp salt
- 3 tbsp parmigiano reggiano cheese, finely grated
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, finely chopped
- 3 tbsp extra virgin olive oil
- 1/4 cup cream or half-and-half, more as needed
- 1 Tablespoon milk, if required
- Fleur De Sel salt or your favourite topping (sesame seeds, poppy seeds, black pepper)
METHOD
Preheat oven to 400°F/200°C.
Put flour, salt, cheese, rosemary, olives, garlic and olive oil in bowl of a food processor.
Pulse until flour and olive oil create little crumbs. In case you don’t have a food processor, simply whisk all the dry ingredients together first. Then add the oil and using a fork or a pastry blender mix till they look like coarse crumbs.
Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream, add a little milk.
Alternatively (without the food processor), pour the cream into the dough mixture and combine it into the dough with your hands.
Roll out dough until 1/4-inch thick or even thinner, adding flour as needed to keep from sticking.
Score lightly with a sharp knife or a pastry wheel to break crackers into squares or rectangles later on.
Put flour, salt, cheese, rosemary, olives, garlic and olive oil in bowl of a food processor.
Pulse until flour and olive oil create little crumbs. In case you don’t have a food processor, simply whisk all the dry ingredients together first. Then add the oil and using a fork or a pastry blender mix till they look like coarse crumbs.
Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream, add a little milk.
Alternatively (without the food processor), pour the cream into the dough mixture and combine it into the dough with your hands.
Roll out dough until 1/4-inch thick or even thinner, adding flour as needed to keep from sticking.
Score lightly with a sharp knife or a pastry wheel to break crackers into squares or rectangles later on.
Sprinkle with the salt or topping
of your choice.
Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature
I doubled the recipe as I was having a lot of people over (I'm glad I did)
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