Lemon and Rosemary Crackers

20 Crackers
2 hr 10 min

Let me start from the beginning! I first heard about burrata whilst listening to a fantastic podcast about food called off menu. The guest suggested they wanted burrata as part of their meal and I didn't have a clue what it was! Well, I did a bit of research and this gooey unctuous gorgeous cheese came up. I managed to find it after some searching as things can be hard to find up here in the north east of England. Anyway, I tried it and thought it would go perfect with a lovely cracker bread as that double cream goodness is calling out to be dipped into. That's when I thought about these fresh, zingy, savoury crisp crackers, after a bit of tweaking, these ended up perfect.

Recipe details

  • 20  Crackers
  • Prep time: 2 Hours Cook time: 10 Minutes Total time: 2 hr 10 min
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Ingredients

Crackers

  • 180ml warm water
  • 7g yeast
  • 2 teaspoons sugar
  • 250g plain / bread flour
  • 3 - 5 sprigs rosemary
  • 1 lemon zest
  • Olive oil
  • Salt
  • Pepper

Instructions

To make

Preheat oven to gas mark 3, 165c, 325f
In a jug or bowl add the water, yeast and sugar and set to one side to form bubbles.
In a stand mixer add flour, salt, lemon zest and minced rosemary. A small amount of olive oil and then slowly add the water and mix on low with a dough hook.
Once a dough has formed, cover bowl and let rest for up to 2 hours
Take dough out of bowl, knock it back and then knead for a small amount of time
Flour bench and rolling pin and roll out thin
Cut shape you want and then place onto a lined baking tray and bake for around 10 minutes or until just starting to change colour
Once removed from oven, brush on olive oil, salt and pepper

Tips

  • Resting is really important to allow for proper gluten structure
  • Don't allow it to get too dark otherwise they'll turn too bitter.

Jonny Stewart
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