Rosemary & Cracked Black Pepper Cornmeal Crackers

I’ve been trying to use up a bit of our random ingredients around here before we leave the country. Settled on a savory cracker recipe. Who knew crackers were so easy to make?! I don’t know if I’ll ever be okay with packaged crackers again…

 Rosemary & Cracked Black Pepper Cornmeal Crackers
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Yields about 4 dozen.

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon finely chopped fresh rosemary
  • ½ tablespoon fresh ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 cup water
  • 1/3 cup olive oil

Preheat the oven to 450°F. Cut two pieces of parchment paper that will fit on two baking sheets, and set aside. Place two baking sheets in the oven to heat (without the parchment paper).

In a large mixing bowl, stir together the flour, cornmeal, rosemary, black pepper, baking powder and salt. Make a well in the centre of the dry ingredients and add the water and olive oil. Mix until a loose, wet dough is formed. Knead the dough gently on a lightly floured surface for 1-2 minutes.

Divide the dough in half and roll out each piece directly onto a piece of parchment paper until very thin. Cut the dough into desired shape (squares, triangles, rectangles) with a very sharp knife, being careful not to cut through the paper. I also poked each of mine with a fork to give them a cute little diagonal line of dots

Working quickly, lift the parchment paper onto the preheated baking sheets and transfer to the oven. Bake for 8-10 minutes, or until the crackers begin to brown.

Remove from oven, allow to cool. Try not to eat them all at once.

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