Ingredients
Scale
- 330g bakers flour, or plain flour
- 120g warm water
- 60g olive oil, a flavoured one would be fantastic
- 1 teaspoon Herbamare salt or salt of choice
- 1 tablespoon dried rosemary
- 2 teaspoons of dried garlic powder, less if you do not like garlic
- 1 egg, beaten
- Extra Herbamare for sprinkling over the top, optional
Instructions
- Preheat oven to 180 degrees and line to baking trays.
- Place flour, water, olive oil, garlic, rosemary and salt into bowl.
- Knead for 2 minutes. It will look like little pebbles.
- Remove from bowl and knead with your hand to form a smooth ball of dough.
- Divide into two balls.
- Roll one ball out on the baking mat or tray you will be baking on.
- Roll the dough out into a large rectangle. Roll very thinly. The thinner it is rolled, the crispier the cracker will be.
- Using a pizza wheel or spatula, cut the dough horizontally and vertically to make square or rectangle crackers.
- Repeat for second ball of dough on the other tray.
- Brush with egg lightly and sprinkle with a little extra Herbamare of desired.
- Bake for approximately 15 minutes, you may need to bake for a little longer to cook the middle crackers. Just take out the cooked ones out and let the middle crackers cook a few minutes extra.
- Place onto a cooling rack.
- Store in an airtight container.
- Prep Time: 10
- Cook Time: 20