Artisan Herb Crackers

[kirra]

Artisan Herb Crackers

For the herbs/seasonings, I used equal parts cracked black peppers, rosemary, and thyme. Other tasty combinations might include parmesan, basil, rosemary, sage, cumin, cayenne, garlic salt, and onion powder.

Ingredients:

2 1/2 cup flour
3 teaspoons dried herbs/seasonings*
1 teaspoon salt
4 Tablespoons olive oil
3/4 cup cold water
coarse salt for sprinkling on top

Preparation:

Preheat oven to 400 F. Mix dry ingredients together in a medium bowl being sure to get everything well blended. Add the oil and half of the water and begin mixing. Add more water as necessary to form a rough dry dough. Turn dough out onto a lightly floured surface and knead just until it comes together into a cohesive ball.

Divide dough into even quarters. On a silicone mat or piece of parchment paper, roll dough as thin as possible until it’s nearly the size of a baking sheet. Cut the dough into squares or other desired shape and use a fork to prick each square two or three times. Sprinkle with course sea salt.

Bake for 15 minutes, or until golden brown, turning the sheet once half way through. While the first batch is baking, roll out another quarter of dough. Let baked crackers cool before breaking apart. Store in a ziplock bag. Makes about 5 cups of crackers.