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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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.