Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary
Prep:10 mins
Serves 6
150g plain flour1 tsp flaky sea salt1 tsp golden caster sugar1 tbsp finely chopped rosemary, plus 1 tsp for sprinkling on top80ml water mixed with 2 tbsp olive oil
STEP 1Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth.STEP 2On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.STEP 3Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.STEP 4Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.
