※ Rosemary Sea Salt Crackers

  • 1 cup all-purpose flour, more as needed
  • 1/2 tsp salt
  • 3 tbsp parmigiano reggiano cheese, finely grated
  • 1 tbsp fresh rosemary, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1/4 cup cream or half-and-half, more as needed
  • 1 Tablespoon milk, if required
  • Fleur De Sel salt or your favourite topping (sesame seeds, poppy seeds, black pepper) 

Preheat oven to 400°F/200°C.

Put flour, salt, cheese, rosemary, olives, garlic and olive oil in bowl of a food processor. 

Pulse until flour and olive oil create little crumbs. In case you don’t have a food processor, simply whisk all the dry ingredients together first. Then add the oil and using a fork or a pastry blender mix till they look like coarse crumbs.

Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream, add a little milk. 

Alternatively (without the food processor), pour the cream into the dough mixture and combine it into the dough with your hands.

Roll out dough until 1/4-inch thick or even thinner, adding flour as needed to keep from sticking.

Score lightly with a sharp knife or a pastry wheel to break crackers into squares or rectangles later on. 

Sprinkle with the salt or topping of your choice.

Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature 

Based on Mark Bittman’s recipe also the Purple foodie's olive version.

I doubled the recipe as I was having a lot of people over (I'm glad I did)


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