Post by wilderness on Sept 10, 2023 7:02:29 GMT -5
Rosemary Oyster Crackers-Tammy
1 c. all purpose flour, plus more for dusting
1 t. fine sea salt1 t. sugar
1 t. baking powder
1/2 t. finely chopped fresh rosemary
2 T. unsalted butter, cut into 8 pieces
Preheat oven to 375*. Line an 11 x 7 baking sheet with parchment paper.
Combine flour, salt, sugar, baking powder, and rosemary in a food processor. Pulse a few times to blend. Add the butter and pulse about 10 times until the flour looks like coarse meal. Add 1/3 c. of cold water and pulse until it forms a craggy looking dough.
Lightly flour counter or cutting board. Scrape the dough onto the counter and knead a few times until smooth. Cover with a clean kitchen towel and let rest for 15 minutes.
On the same surface, roll the dough into a 1/8-inch-thick sheet. Cut the dough into circles using a 3/4 inch fluted cutter. You may reroll the scraps once. Place the cutouts on the prepared baking sheet.
Bake until crackers are barely golden around the edges, about 15 minutes. Set aside to cool completely. Store the crackers in an airtight container for up to 1 week.
