You will just love the feeling you get as you munch your own homemade crackers. It may sound silly, but there is nothing quite like it. These crackers will keep really well, and of course are pretty impressive to pull out casually when you have friends over. Serve with or without cheese, dips, on a platter…the options are so varied. Ooh, aren’t you clever?
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 sprig rosemary, foliage only
- 100 Grams quinoa, any colour
- 100 Grams spelt flour
- 100 Grams plain flour
- 100 Grams water
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons seeds of choice
- generous Pinches pink salt flakes BUY
Do
- 1
Preheat oven to 180°C. Line 2-3 trays with baking paper.
- 2
Place rosemary, quinoa, spelt and plain flours, water and EVOO into Thermomix bowl and blend 6 sec/speed 6.
- 3
Add seeds and salt and knead 1 min/Interval.
- 4
Divide dough into 4 parts. Roll each portion out between 2 sheets of baking paper to as thin as possible. Transfer to baking tray and score surface with pizza wheel in any shapes that take your fancy. Sprinkle with a little more salt. Bake for 20 minutes.
- 5
Break apart when cool.
- 6
Repeat with each portion of dough.
- 7
Return all cooked crackers to the turned off oven for as long as it takes to get them to be ’crackers’! They should snap and be crunchy.
