You can't have too many cracker recipes am I right? This is a goodie, crispy, thin, easy to make and versatile. These are perfect with any dip or on a cheese platter of your making. It's always a bit impressive when you produce your own crackers. Seriously delish!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 cloves garlic
- 1 Tablespoon fennel seeds
- 250 Grams plain flour
- 1 Teaspoon baking powder
- 115 Grams water
- 25 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- Pinches pink salt flakes plus some more BUY
Do
- 1
Preheat oven to 200°C.
- 2
Line 2 large trays with baking paper and set aside.
- 3
Place garlic into Thermomix bowl and chop 3 sec/speed 6.
- 4
Add remaining ingredients and blend 10 sec/speed 9.
- 5
Knead 1 min/Interval.
- 6
Tip out onto floured silpat mat and roll into a ball. Wrap tightly and allow to rest 10-15 minutes.
- 7
Divide dough into two pieces and work with one piece at a time.
- 8
Roll out first piece as thinly as possible using enough flour to prevent sticking. Transfer flat dough to prepared tray and brush generously with EVOO, sprinkle with extra salt flakes. Score crackers with a pizza cutter or similar.
- 9
Repeat with other half of dough.
- 10
Bake 15-20 minutes until fragrant and golden.
- 11
Break into scored pieces and return to turned off oven to dry out completely.
- 12
Serve with dips, on a cheese platter or with pate of choice.
