Tuesday, February 1, 2011

Homemade crackers

Are you one of those people that like to eat soups with crackers? I am...! I came across a recipe for rosemary crackers on this blog and it sounded so good, I had to give it a try.

Rosemary Crackers

- 1 1/2 cup (3.75 dl) all-purpose flour
- 1 cup (2.5 dl) graham flour, or other whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons fresh rosemary
- 3 ounces (80 g) butter, cold
- 1 egg
- 2/3 cup (1.5 dl) milk
- coarse salt for sprinkling

In a bowl, combine both flours, baking powder, salt and finely chopped fresh rosemary. Cut in cold butter. Rub until the butter is combined with the dry ingredients and the structure is crumbly. Mix in an egg, and follow with milk. Mix just until the dough comes together.
Divide the dough into two parts, and roll them one at a time on floured surface. From the thinly rolled dough, cut rounds using a cookie cutter or a glass, and place them on a baking sheet lined with parchment paper. Sprinkle with coarse salt.
Bake at 400 F (200 C) for 12-15 minutes until the crackers start to turn golden. Cool and store in an air-tight container (very important).

Disclamer: I used Herb de Provence instead of rosemary...Awesome!

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