Salted Rosemary Crackers

Have you tried my Seeded Crackers yet? These delicious Salted Rosemary crackers are a twist on the base recipe and a fabulous artisan style gluten free cracker. Perfect for entertaining or just indulging with some cheese and a glass of wine.

So easy to make, it will hard to stop at one and even harder to share. Just ask my hubby hehehe.

The hot tips for making these cracker are:

• Salt: Please use a quality salt flakes for these crackers. Cooking salt is waaaaay too salty and completely the wrong type of flavour. You'll thank me later!

• Flour: I used FG Roberts plain gluten free flour. If you use a different brand, you will need to adjust the amount of water used.

• Keep an eye on them! in a blink of an eye they can go from golden to too dark so once you hit the 10 minute mark, take then out and turn them. Likewise when they go back in for the final bake.

Jump to the recipe

Recipe

Salted Rosemary Crackers

makes approximately 60 crackers

Ingredients

340 grams plain gluten free flour

3/4 teaspoon baking powder

1 1/2 teaspoons xanthan gum

1 1/2 teaspoons salt flakes (plus extra for sprinkling)

1 1/2 tablespoons fresh rosemary, finely chopped

3 tablespoons olive oil (plus extra for brushing)

225 ml warm water with a squeeze of lemon juice

Conventional Method

1. Preheat the oven to 220 degrees celcius

2. Add all dry ingredients into a large bowl and give it a whisk.

3. Make a well in the middle of the dry mix and pour in the oil and about half of the water.

4. Stir until well combined, adding extra water as needed if the dough is too dry or crumbling.

5. When the dough comes together, it should be soft and pliable, but not sticky.

6. Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.

7. Flatten into a disc and wrap in cling wrap.

8. Chill in the fridge for 15-20 minutes.

9. Divide the dough into two portions.

10. Roll out each portion until very thin between two pieces of baking paper

11. Score with a knife to the rough size and shape you want the crackers to be

12. Prick all over with a fork then place onto a baking sheet

13. Brush generously with olive oil and sprinkle with salt flakes

14. Bake until lightly coloured 10-12 minutes

15. Remove from the oven and allow to cool enough to crisp up and snap

16. Snap each cracker along the scored lines

17. Place back in the oven topside down to crisp a further 2-3 minutes until golden.

18. Once cold, store in an airtight container.

Thermomix Method

1. Preheat the oven to 220 degrees celcius

2. Add all dry ingredients into a large bowl

3. Lightly mix 3 seconds, speed 4

4. Add the chopped rosemary, olive oil and warm water

5. Mix 4 seconds, speed 4

6. Then mix dough mode 30-45 seconds until the dough comes together

7. When the dough comes together, it should be soft and pliable, but not sticky.

8. Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.

9. Flatten into a disc and wrap in cling wrap.

10. Chill in the fridge for 15-20 minutes.

11. Divide the dough into two portions.

12. Roll out each portion until very thin between two pieces of baking paper

13. Score with a knife to the rough size and shape you want the crackers to be

14. Prick all over with a fork then place onto a baking sheet

15. Brush generously with olive oil and sprinkle with salt flakes

16. Bake until lightly coloured 10-12 minutes

17. Remove from the oven and allow to cool enough to crisp up and snap

18. Snap each cracker along the scored lines

19. Place back in the oven topside down to crisp a further 2-3 minutes until golden.

20. Once cold, store in an airtight container.