Sesame & Rosemary Crackers

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A friend got me hooked on these at a dinner party, when she brought her own as a gluten-free substitute. I don’t have a gluten intolerance, but the sesame flavour was seriously addictive. So I trawled the internet and found a recipe on The Healthy Foodie and thought I’d give them a try. But because I’m lazy (and blessed with no food allergies), I just used regular flour instead of the almond flour in the original. Worked perfectly! The dough is quite stiff, so if it seems impossible to roll out thinly, add a tiny bit more water. Maybe a teaspoon. Then roll the dough as thinly as you can – the thinner the dough, the crispier your crackers will be, and that’s what you want. These crackers are delicious on their own, or serve them with a cheese board or dip.

Sesame & Rosemary Crackers

300ml flour
1 tsp salt
1/2 cup sesame seeds, toasted
2 tsp chopped fresh rosemary
2 large eggs
3 tblsp olive oil
1 tblsp water

Preheat the oven to 190°C. Heat a dry frying pan and toast the sesame seeds until golden brown. Watch them closely – they will burn suddenly if you give them half a chance. Combine the flour, salt, sesame seeds and rosemary in a large mixing bowl. Lightly whisk the eggs, oil and water together and add to the dry ingredients. Mix together until a dough starts to form, then take it out and knead it lightly on a clean surface. Roll the dough out between two pieces of baking paper, as thinly as you can, and evenly. If they aren’t a uniform thickness the thinner ones will burn or the fatter ones will be undercooked. Cut the dough into whatever shapes you desire (small squares are good for dipping, rectangles are good for eating with toppings) and bake for 15 minutes until light golden brown. Let them cool on a wire rack and store in an air-tight container.

Note: If you want the gluten-free version, The Healthy Foodie uses 1 cup almond flour, 1/4 cup coconut flour and 2 tblsp tapioca flour instead of the regular flour I use here.

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