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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 55 Grams warm water
- 70 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 250 Grams wholemeal spelt flour
- 2 sprigs of fresh rosemary, foliage only
- 1 Teaspoon sea salt
- Extra coarse salt for topping
Preheat oven to fan forced 180ºC and line 2-3 baking trays with paper.
Place water and EVOO into Thermomix bowl and warm for 1 min/80ºC/speed 1.
Add remaining ingredients and blend for 10 secs/speed 7.
Tip out onto ThermoMat and push together to form a soft dough. Wrap and allow to rest for 5 minutes.
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.
Break into crackers and return to the turned off oven to completely dry out.
Serve with dip, cheese or other toppings of choice.