Thanks to Gina from The Passionate Pantry for this amazing recipe! Make sure you go and say hi to her and see all of her other wonderful recipes.
These are very moorish crackers! Delicious served as a snack on their own, or with dips and cheese. As an added bonus, they are gluten free, and you can use any herb flavouring you like instead of the Za’atar. Enjoy!
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! 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!
- 300 Grams chickpea flour (besan)
- 2 Teaspoons sea salt flakes, or 1 tsp fine sea salt
- 1 1/2 Teaspoon baking powder
- 40 Grams olive oil
- 100 Grams warm water
- 2-3 Tablespoons Za’atar (or herb mix of choice)
- Sprinkling sea salt flakes
Preheat oven to 180ºC fan forced and arrange oven rack in the middle.
Line two baking trays with baking paper (dab a little oil under paper to keep in place).
Place chickpea flour, salt, baking powder, olive oil and warm water into Thermomix bowl and mix 6 sec/speed 6. Scrape down sides of bowl.
Knead 1 min/Interval to bring the mixture together.
Place a piece of baking paper onto a Silpat mat (the mat will hold the baking paper in place so that you can roll on it without the paper moving).
Tip the cracker mix onto the baking paper and with your hands shape the dough into a rectangle.
Roll out the dough until it is 4mm thick, trimming the edges with a thin spatula and repositioning them to keep an even, rectangular shape.
Sprinkle the dough with Za’atar and some extra sea salt flakes. Use your rolling pin to roll over the dough lightly to push the seasoning into the dough. Cut the dough into desired shapes (easiest is small rectangles) and place onto baking tray.
If there are any off-cuts of dough, roll out again and repeat adding only a little herbs this time (no salt otherwise it will be too salty).
Bake one tray at a time for 8 minutes, turn tray around and continue to bake for another 8 minutes until the crackers are lightly brown on the edges. Add a further 2 minutes if needed.
Remove from oven and place onto cooling rack to cool completely. Store in an airtight container for up to one week.
Makes about 40 medium sized crackers.