Crackers (for cheese)

Print

Crackers (for cheese)

Yield Makes about 20 15cm x 7cm crackers.

Author Lucy Tweed

Ingredients

Crackers

• 3 cups flour
• 2 tsp salt
• 3/4 cup water
• 1/2 cup olive oil

Herb Salt

• 1/3 cup Maldon salt
• 2 tbsp fennel seeds
• 2 tbsp black sesame seeds
• 2 tbsp dried rosemary

Instructions

1. Combine CRACKER INGREDIENTS in kitchenaid bowl with dough hook till a smooth dough has formed… about 10 mins. *
2. Wrap in glad wrap and place in fridge to rest for 20 mins.
3. Preheat oven to 200°c.
4. COMBINE ALL HERB SALT INGREDIENTS IN A JAR AND SHAKE TO MIX.
5. Using the pasta roller attachment, flatten table spoon size chunks to form odd shaped ovals. Starting at 1 and working your way to 6.
6. Lay each cracker on baking paper and scatter with 1/2 ts herb salt.
7. Place baking paper over the crackers and use your hands to press the seeds in slightly.
8. Remove top layer of paper and bake for 5 mins or until golden.
9. Allow to cool before serving. Store in an airtight container in the pantry for up to 3 months.