RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
I am definitely a snacker. I love cheese and everything that goes along with sitting down to this tradition. There is nothing better than sitting down to one's own cracker creations, once you try this you wont be able to eat store bought ones again.
- 2 teaspoons active dry yeast
- 1 1/2 cups all-purpose flour, plus more as needed
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate soda
- sea salt for the cracker tops
- 30g rosemary
- truffle oil (or you can use olive too)
Pour 2/3cup of warm water into a small bowl, add the dry yeast stir until the yeast dissolves, allow to sit for 5 minutes. The yeast will foam up and start to activate. In a separate bowl, put the flour, bicarb soda and salt in a bowl, mix well then make a well in the centre of the flour mixture.
With a knife, stir until it forms a dough. Turn it out onto a floured surface and knead for 5 minutes.
Place the dough into greased bowl and cover with cling wrap for 1 hour.
Pre heat the oven to 180c.
Roll out on a floured surface until very thin, the thinner the better, place onto a lined cooking tray and spike with a fork, rub olive oil, sea salt androsemary into the rolled out dough, cut length ways. With a palette knife remove and put onto a baking tray lined with paper.
Bake in the pre heated oven for 10-15 minutes until light golden brown and looks drier.
Allow to cool before eating them.