Rosemary Crackers

 

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Crackers are the easiest thing to make, and it’s FUN, when you use a pasta machine! (Relive your childhood! Can you smell the Play-Doh?)

First preheat the oven to 450ΒΊ. Make a dough with 1 and 1/2C flour, 1/2C water, 2 Tbsp. olive oil, and 1/2 tsp each of kosher salt and sugar. Finely crush or chop your herbs of choice. We used fresh rosemary. You’ll need about 2 tsp of chopped herbs.

Place all ingredients in a food processor and pulse for about 10 seconds, or until ingredients are incorporated.

Turn out the dough onto the counter and form into a ball. Cut the ball into 4 pieces and let it rest for about 10 minutes. Prepare your sheet pans with parchment paper or use a silicone baking sheet.

This is dough after running through the #8 setting. Thin and almost transparent!

Roll one of the pieces of dough out flat with a rolling pin. Set the pasta machine to 4 or 5, and run it through. Increase the setting by one number and keep running it through until it has gone through on setting #8. The first time we did this, we tried to pre-cut the knife with a sharp before baking.

On our 2nd tray, we baked the big sheet of dough, and after it cooked, we broke them up into random pieces. Much easier! Depending on the reliability of your oven, baking will take anywhere between 4-6 minutes. Keep an eye on them! They go from under-cooked to done within a minute.

They are sturdy enough to stand up to dips and salsa. Super delicious! Buying artisan crackers can cost up to $8 a box. Our batch, which was the total of 2+ boxes, cost us less than 50Β’. Nutritional stats are on point, and they taste fantastic! That’s a win-win!

I’ll get the recipe and nutritional stats up here by tomorrow.

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