Tuesday, March 23, 2010

Lemon-Rosemary Crackers

I watched a Mark Bittman video where he made olive oil matzo and was inspired to make these—almost the same recipe, I just added lemon zest and rosemary. They are delicious; crispy and crunchy! I made them plain (adding no lemon zest or rosemary) for chilli the other night, then topped them with loads of freshly cracked pepper for a get together with friends on another occasion.
Roll these thin and watch them like a hawk as they bake. Depending on your oven, they can take anywhere from 3 minutes in total to bake, or longer.

2 cups all purpose (plain) flour
½ teaspoon fine sea salt
Zest of 1 lemon, minced fine (about 2 teaspoons)
1 heaping teaspoon finely minced, fresh rosemary
½ cup warm water
1/3 cup extra virgin olive oil
Flakes of sea salt

1) Crank of the oven to it’s highest setting to pre-heat—the oven has got to be scorching for this. Whisk the olive oil into the warm water as if you are making a vinaigrette—creating an emulsion.

2) Place the flour, salt, lemon zest and rosemary into the bowl of a food processor. Whiz for just a couple seconds, then drizzle in the water/olive oil mixture in while the motor is running. The dough will look like crumbs.

3) Turn out onto a clean surface and squish the ‘crumbs’ together to form a ball. Break the ball into 12 pieces (for crackers about the size of your hand) or more pieces for smaller crackers. Roll the pieces out very thin and scatter flakes of sea salt over. You could roll out the whole sheet of dough and cut with a round cookie cutter for a more styled finished cracker. Place into an ungreased baking tray and bake for 2 minutes—watching closely—the important part is that they begin to bubble a bit and turn golden. Flip the crackers over and bake for 1-3 minutes more—again watching for colour.

Serve hot or room temperature. Allow to cool completely before storing in an airtight container.

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