It’s finally beginning to feel like real summer here! And when it’s summer, my eating habits change a bit. I eat later dinners each night (think 8:30-9:00 pm), dine on fresh Hermiston Watermelons, and make huge veggie salads for lunch. I’m not sure if these habits are because of the season, or as a result of habit from growing up on the hot side of the state, where true summers actually exist!
Lately too, I’ve been craving crispy, savory crackers and yesterday had a snack-lunch of crackers, hummus, and fresh vegetables. There might have been a couple slices of salami thrown in there too, but, ahem, we ate it! The rosemary and black pepper give a small hint of uniqueness to these little rounds, but even so, they pair nicely with a variety of other foods! (Think cheese board, if you’re fond of eating cheese).
Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
Crispy Rosemary Crackers, adapted from Smitten Kitchen.3/4 cups gf flour mixture 1 cup Bob’s Red Mill gluten-free flour (about 8 oz. of gf flour all-together)
1 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Salt Freshly ground black pepper
Preheat oven to 450°F. Place a baking sheet on the middle rack to preheat.
Stir together the flour, minced rosemary if using, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms.
Knead the dough gently in the bowl. It should be compact but not stiff.
Divide the dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with a towel) on a sheet of parchment paper into a 10-inch round. Cut into cracker rounds with 3-inch round cookie cutter. Remove excess cracker dough from rounds on the parchment, so the crackers won’t have to be picked up and moved. Gently score the top of each cracker with a knife with a design of your choosing, if desired.
Then lightly brush the top of each cracker with additional oil and sprinkle with sea salt and black pepper, if desired. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, about 10 minutes. Once baked, transfer parchment to a rack to cool. Continue this process with remaining cracker dough on fresh parchment.
4 thoughts on “Crisp Rosemary Crackers”
I’ve never been hugely successful with crackers… maybe with your recipe I might :)
Do try- and let me know how it goes :)
Nice crackers :) I must try the recipe for hubby who’s trying to avoid gluten :)
I like rosemary in crackers