Rosemary and Sea Salt Crackers

So, this is my very first savory recipe on Sugar Thumb… contraversiiiiiall!

How did this MADNESS begin I hear you cry? Well, my mum bought me some delicious spelt crackers over from England which I was nibbling at my desk at work every once in a while. They were full of delicious flavours from fennel seeds and sea salt, pepper and other wondrously tasty yet wholesome things.

Then my colleague Holly was inspired to buy crackers too. She bought these AMAZING rosemary ones and I suddenly thought.. how hard can it be to make a cracker. Turns out, not that hard, or time consuming. And so began… the wonderful journey of cracker making.

Anyway, enough of the melodrama. Here is the recipe guys. The rosemary in these isn’t overpowering, so they are really good with strong cheeses like a stilton or mature cheddar. As I wrote those words my mouth began to water and a part of me began to cry and wish for a good cheese or two. In Germany, I must say a good cheddar or stilton is LACKING. And it bugs me everyday. Just HOW can anyone live without cheddar, and why would you choose to? Someone needs to start importing better cheddar into this town.

No more tangents I promise. Here is the recipe:

Ingredients

200g plain flour
tsp baking powder
50g butter, cold, cut into cubes
salt

2-3 sprigs of rosemary

Method:

Preheat oven to 180C
Line two baking sheets with grease proof paper.
Place the flour, baking powder, butter and ½ tsp of the flaky salt in a bowl and mix together by crumbing your fingers together – until it looks like breadcrumbs
Add 4 tbsp cold water and mix together to make a dough
Roll out the dough on a floured surface into a square or rectangle as thin as possible.
Brush the top with a bit of water and sprinkle 1 tsp salt flakes over and press in lightly.
Make a few holes in the dough with the end of a fork and cut into 16 pieces
Bake for 10-15 minutes until the biscuits feel dry and a bit sandy but they may still be a bit soft – they will harden dont worry!
Transfer to a wire rack and leave until completely cool.
Eat with cheese!

Enjoy that cheddar… SEND ME SOME FROM BLIGHTY PLEASE!

Trisha