Hello, it’s March already. Where did February go? It’s not like I’ve been doing anything other than working and staying home. Hope you are safe and well.
This new recipe produces crackers that are so tasty, just the right level of crispy (that is, they don’t dislodge your fillings) and are deceptively quick and easy to make.
It is easiest to make them with a pasta machine, but you can prepare them with a rolling pin, so don’t worry if you haven’t got a pasta sheeting gadget.
One last thing to add, I know not everyone likes mustard (I’m not a huge fan myself) but do try them with the mustard in as it adds a real umami pep to the flavour which doesn’t come across that ‘mustardy’ if you know what I’m trying to say. If you can’t bring yourself to add the mustard powder substitute a hot paprika instead.
Equipment
- Two large baking trays, lined with parchment/baking paper
- Large bowl
- Pasta machine or rolling pin
- Sharp knife
- Wire cooling rack
Ingredients
- 250g plain flour (spelt can be used instead of wheat if you prefer)
- 2 sprigs of fresh rosemary (each about 6-7cm long)
- 1 teaspoon salt
- 1/2 teaspoon of mustard powder
- 1 teaspoon of freshly milled black pepper
- 90ml water
- 35ml extra virgin olive oil
- Extra flour for dusting
Method
- Wash and dry the rosemary (if you think it needs it) and strip the leaves off the stalks
- Turn the oven on to 180C fan/ 200C conventional oven
- Mix all the dry ingredients together (flour, salt, mustard, pepper) and the rosemary leaves
- Make a well in the middle and pour in the oil and water and start combining. You may want to use a fork or a Dutch dough whisk for this, but hands are good!
- Bring it together and try not to overwork it – knead just enough to combine it so it forms a ball
- Set up your pasta machine or roll out by hand. You’ll probably need a little extra flour for dusting your work surface if you’re rolling by hand, but I’ve found this dough goes through the pasta machine quite well without extra flour. If you think it needs it though as it’s sticking, use a little.
- Roll out (either method) to about 1.5mm thickness – with these crackers you are limited by the thickness of the rosemary leaves and the height of the cracked pepper. Basically, roll out as thin as you can
- Cut into rectangular strips, about 4cm x 20cm
- Lay them on the prepared baking sheets. They don’t need much space between them as they don’t expand much
- Bake for 13-15 minutes. The crackers should be starting to turn brown and will have bubbled up in places
- Transfer to a wire rack to cool
- Great eaten with dips (such as Pesto and roasted butternut squash dip) or olive oil or as a main meal accompaniment
Ink Sugar Spice - Lynn Clark 