When I was a kid, on a regular basis we would have cheese and crackers for our lunch. It was easy to put together for my mum and we always enjoyed it. As a kid the cheese was always the star but as I have gotten older I have grown an appreciation for the crackers as well. Also partly because the crackers have gotten fancier!
These days they come in a variety of flavours and incarnations. Italian Flatbread crackers, sesame crackers, salted crackers, herb crackers the list is endless. As a kid it really was a choice between, digestives, water biscuits and cream crackers. Which I love and still do to this day, which is why I wanted to revisit one of these crackers and pimp it up a little for my more grown up pallet!
Taking inspiration from my post 2015 Food Trend Predictions, post I wanted to use fresh rosemary and a smoked flavour so mashing it all together I came up with these lovely Rosemary Smoked Sea Salt Cream Crackers.
The base of the recipe is not mine, I have adapted it from a cookbook (one of the many!) I have. Links and information are at the bottom of the post. The recipe was for a basic cream cracker I just fancied it up a little by using smoked sea salt and fresh rosemary and I think it made a world of difference.
The cream lends itself to making these crackers so flaky but that doesn’t stop them from being crispy and having a lovely bite to them. I really think they go wonderfully with a cheese board.
I honestly can’t rave about these crackers enough, Michael and I went through a whole batch in less than 24 hours. And thats saying something for a man that usually just samples but no more, no one else got to sample these crackers even the second time I made them they never got out of the kitchen!
So next time you fancy a cheese and cracker fest, instead of heading out to buy crackers give making your own a go. These are simple to put together, no real fancy techniques are needed. They are quick to make and the resting time isn’t excessive. They will be totally worth it I promise.
I am really enjoying sharing these savoury recipes with you, I hope you are enjoying them too.
Recipe adapted from:
- 1 teaspoon fresh rosemary very finely chopped
- 125 grams plain (all purpose) flour (1 cup)
- ½ teaspoon sugar (preferably caster but granulated will do)
- 15 grams unsalted butter, cool but not hard (1 tablespoon)
- 1 teaspoon smoked sea salt flakes
- 4 tablespoons double (heavy) cream
- 3 to 4 tablespoon water at room temperature
- Chop the rosemary up as fine as you can get it, then place to one side.
- Sift the flour and sugar into a medium sized mixing bowl.
- Cut the butter up into small flakes add it to the bowl and using your finger tips gently rub it into the flour until it resembles very fine breadcrumbs.
- Stir in the fresh rosemary and smoked sea salt.
- Add in the cream and 3 tablespoons of water.
- Using a round bladed knife, mix everything together. Add more water if needed, one teaspoon at a time to make a soft but not sticky dough. It will feel a little like a short crust pastry.
- Lightly dust your work surface with a little flour, knead your dough for just 5 seconds to smooth it out a little but no longer.
- Place the dough back into the bowl and cover with clingfilm (plastic wrap) and leave to relax the dough for 30 minutes.
- Near the end of the 30 minutes, preheat your oven to 180C / 350F / Gas mark 4. And line 2 medium baking sheets with baking parchment.
- Lightly dust your worktop again with flour, then roll out the dough to a very thin sheet approx. 35cm x 45cm.
- Cut the sheet in half and very gently lift one half onto your lined baking sheet. Prick the dough all over with a fork and using a very sharp knife or a pizza cutter trim the edges off so they are nice and neat. Then cut the dough into equal squares. Repeat the process with the other sheet of dough, if you only have one baking sheet do this in two batches.
- Then place the dough into your hot oven and bake for 15 - 17 minutes until they are a lovely light golden colour. For a slightly more even bake, rotate the baking sheet half way through baking.
- Remove them from the oven, don't panic its perfectly natural that they have shrunk during baking, allow them to sit on the hot tray for 2 minutes.
- Transfer the crackers to a wire rack to fully cool down.
- If you keep them in an airtight tin at room temperature they will keep for up to 5 days.