Spelt And Rosemary Crackers
A staple…but a solid little party dazzler when it wants to tart itself up with a cheeseboard, or a snazzy dip…what can I say? Someone asked me if I made crackers the other day (and they were joking…as IF you'd actually make your own crackers, right?)…of course I thought they were asking me if I AM crackers, but I had to say yes to both…I make crackers and quite frequently AM crackers…so for you kids…the things I do. Seriously. I have to be crackers.
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Need
- 55 Grams warm water
- 70 Grams EVOO
- 250 Grams wholemeal spelt flour
- 2 sprigs of fresh rosemary, foliage only
- 1 Teaspoon sea salt
- Extra coarse salt for topping
Do
- 1
Preheat oven to fan forced 180ºC and line 2-3 baking trays with paper.
- 2
Place water and EVOO into Thermomix bowl and warm for 1 min/80ºC/speed 1.
- 3
Add remaining ingredients and blend for 10 secs/speed 7.
- 4
Tip out onto ThermoMat and push together to form a soft dough. Wrap and allow to rest for 5 minutes.
- 5
Divide into thirds and roll out each ball of dough separately as thinly as possible on the prepared trays. Use a pizza cutter to score the dough, sprinkle with the additional salt and bake for 15-20 minutes or until crisp.
- 6
Break into crackers and return to the turned off oven to completely dry out.
More
Serve with dip, cheese or other toppings of choice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
