Rosemary Wheat Crackers Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Steps:

• Preheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl.
• Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl).
• Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work the first ball.
• Lightly flour your work space and with your fingers press the dough into a flat oval. Use a rolling pin to further roll out the dough. I suggest using one because you want the dough to be pretty thin.
• With a cookie cutter or biscuit press, cut out each cracker and place on baking sheet. Continue to do so for each ball of dough, or in batches depending on the size and how many baking sheets you use.
• Lightly brush the top of the dough with some water and sprinkle the top of each cracker with the rosemary sea salt mixture. Be careful not to over season the crackers. Bake for 8-10 minutes till slightly golden. Remove and let cool.

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.