Rosemary and Parmesan crackers
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- 32½ g flour
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp sugar
- ¼ pinch dried rosemary
- 12½ g grated Parmesan cheese
- ¼ pinch Black pepper
Put all dry ingredients in a bowl and mix
- 12½ ml olive oil
Add the oil and a third cup of water
Use a wooden spoon to roughly bring the mix into a ball of dough, continue to knead with your hand in the bowl for 2 mins to form a smooth ball.
Leave the dough to rest for 2 mins
Roll the dough out onto a floured surface to desired thickness ( thicker= more bread like once baked, thinner= crisp bake ). Cut out with chosen shape and score/ mark. Place onto baking tray and brush with oil and sprinkle salt (optional)
Bake in the oven until lightly golden. Around 13 minutes. Cool for 5 minutes and serve straight away or store in an airtight container for up to 1 week.
Enjoy your meal!