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I watched a Mark Bittman video where he made olive oil matzo and was inspired to make these—almost the same recipe, I just added lemon zest and rosemary. They are delicious; crispy and crunchy! I made them plain (adding no lemon zest or rosemary) for chilli the other night, then topped them with loads of freshly cracked pepper for a get together with friends on another occasion.
Roll these thin and watch them like a hawk as they bake. Depending on your oven, they can take anywhere from 3 minutes in total to bake, or longer.
Recipe: Lemon Rosemary Crackers
Ingredients
- 2 cups all purpose (plain) flour
- ½ teaspoon fine sea salt
- Zest of 1 lemon, minced fine (about 2 teaspoons)
- 1 heaping teaspoon finely minced, fresh rosemary
- ½ cup warm water
- 1/3 cup extra virgin olive oil
- Flakes of sea salt
Directions
- Crank of the oven to it’s highest setting to pre-heat—the oven has got to be scorching for this.
- Whisk the olive oil into the warm water as if you are making a vinaigrette—creating an emulsion.
- Place the flour, salt, lemon zest and rosemary into the bowl of a food processor. Whiz for just a couple seconds, then drizzle in the water/olive oil mixture in while the motor is running. The dough will look like crumbs.
- Turn out onto a clean surface and squish the ‘crumbs’ together to form a ball. Break the ball into 12 pieces (for crackers about the size of your hand) or more pieces for smaller crackers.
- Roll the pieces out very thin and scatter flakes of sea salt over. You could roll out the whole sheet of dough and cut with a round cookie cutter for a more styled finished cracker.
- Place into an ungreased baking tray and bake for 2 minutes—watching closely—the important part is that they begin to bubble a bit and turn golden. Flip the crackers over and bake for 1-3 minutes more—again watching for color.
- Serve hot or room temperature. Allow to cool completely before storing in an airtight
Recipe via Finding Tasty
