I don't buy crackers anymore. These take a handful of pantry staples and some rosemary from the garden, and they're crisper, tastier and so much cheaper than anything in a box. Perfect for a cheese board.
Makes about 40
Ingredients
300g (2 cups) plain flour
1 tsp fine salt
2 tbsp finely chopped fresh rosemary, plus extra for the tops
About 150ml water
2 tbsp olive oil (optional, but it makes them crisper and tastier), plus extra for brushing
Flaky salt, for the tops
Method
1. Heat the oven to 160C (140C fan) and line two trays with baking paper.
2. Mix the flour, salt and rosemary in a bowl. Add the oil if using, then the water a little at a time, until it comes together into a firm, smooth dough. Knead for a minute.
3. Cut the dough in half. Roll each half out on baking paper as thin as you can, about 1 to 2mm. Thin is the secret to a crisp cracker.
4. Brush lightly with olive oil, then scatter with flaky salt and a little more rosemary, and press them in gently.
5. Slice into squares or long strips with a knife or pizza cutter, and prick each one with a fork so they don't puff up.
6. Slide the paper onto your trays and bake low and slow for 25 to 30 minutes, until golden and crisp. Thinner edge pieces will be done first, so take them out early.
7. Cool completely on the trays. They crisp up more as they cool.
Store in an airtight jar for up to two weeks.
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