Saturday, April 24, 2010

Vegan Rosemary Crocantini Crackers

After my attempts at olive oil crackers, I decided to try and tweak the recipe a little; see what I could come up with. The result? A fantastically delicious cracker much closer to my beloved rosemary crackers than the olive oil version.

Don't get me wrong, the olive oil crackers are good; in fact, both types have seemed to get better since I made them. I enjoyed them with some delicious chevre last night and was highly impressed. I may not buy crackers ever again!

It was such fun experimenting with the very basic ingredients, I may go back in the kitchen and do it again in a couple days!

1 1/2 cups bread flour
1/2 cup cold water
1 teaspoon salt
1/2 teaspoon sugar
4 Tablespoons rosemary (you can use more or less, or none at all if you want plain or something else!)
1/8 cup extra virgin olive oil

Preheat oven to 450 degrees
In your Kitchenaid, add flour, sugar salt and rosemary; use the dough hook. While the Kitchenaid is on, stream in olive oil first, and then water. Let mix for about 30 seconds until dough is a nice mixed ball.

Put dough on lightly floured surface, or pastry mat and knead into a ball. Separate into six pieces, cover and let sit for 15 to 30 minutes.

Roll each ball out separately. Note: I used a french rolling pen. Before I started this adventure, I didn't think I would need a pasta attachment. My experience with the olive oil crackers and rosemary crackers has taught me that a pasta rolling attachment would be really helpful in order to get the dough even all the way through. If you're using a rolling pin, roll and roll and roll; especially with this dough which is much more elastic than the olive oil dough. Roll it as thin as you can possibly get it.

Cut into your desired shape; I usually just cut at random to make fun and funky shapes. Put pieces on parchment paper, sprinkle with coarse sea salt and pop in the oven onto a pizza stone or baking sheet.

Let cook for about 2-3 minutes on first side then flip for another 1-2 minutes. The bake timing really really depends on how thin you got your dough. I ended up baking them for about 3 minutes on each side. They do tend to come out a little soft, which is ok but if they cool off and are still soft, no bueno.

One of my batches cooled too soft so I popped them in the oven, which I had already turned off. They sat in there for about 10 minutes and I think it really helped.

I wish I could be more definite on the timing but you just have to play around with them. Keep an eye on them though, they do burn quickly!

See pictures... they should be a nice golden brown.

They are great by themself or with some delicious hummus or salsa; so versatile, get crazy with your dips!

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