One of the best things about the festive period is all of the nibbles! Buffets, finger food, plates made up of the most random assortment of cuisines, cheese on the side of everything, I love it! At the heart or base of most of these spreads though is the humble cracker. Whether it be a vessel for dips, or a base to be topped with pate, meat, fish, pickles or spread, the simple cracker is at the core of so many delicious nibbles.
Usually a rather plain affair, why not improve this nibble experience by adding a little more flavour into the mix! These rye & rosemary crackers make a great addition to a cheeseboard or nibbles. Full of earthy rye & fragrant rosemary, these crisp crackers couldn’t be easier to make for yourself or whip up at the last minute & are a welcome alternative to simple cream crackers at this time of year.
RYE & ROSEMARY CRACKERS
(makes around 16)
Ingredients:
- 150g rye flour
- 1/2 tsp salt
- 1 tbsp dried rosemary
- 80ml water
- 2 tbsp olive oil (plus 1 tbsp for brushing)
Method:
- Begin by mixing together the flour, salt & herbs in a large bowl
- Make a well in the middle of the dry ingredients & pour in the water & olive oil
- Mix together until it begins to form a dough
- Lightly knead the dough to bring it together until smooth, it will be a little crumbly
- Place the dough onto a floured surface & roll out to approximately the same thickness as a £1 coin
- Use a round 6cm biscuit cutter to cut out around 16 crackers, re-rolling any offcuts until all of the dough has been used
- Use a fork to prick a set holes in the crackers
- Brush the top of each crackers with the extra olive oil
- Bake the crackers in the centre of the oven at 200C for 10-12 minutes, until they begin to feel firm & crisp
- Leave the crackers to cool on the tray for 10 minutes before removing & leaving to cool completely on a cooling rack
