Rosemary Oyster Crackers Food

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

ROSEMARY AND PEPPER CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

ROSEMARY OYSTER CRACKERS

Steps:

• Preheat oven to 300 degrees.
• Empty bag of crackers into a medium bowl.
• Pour the oil into the crackers and sprinkle the rosemary and salt into the bowl.
• Stir to combine and crackers are coated evenly.
• Place crackers in a single layer on a rimmed baking sheet, sprayed lightly with cooking spray.
• Bake for 30 minutes until golden brown.
• Remove from oven and enjoy!
• To store, place in an airtight container.

SOURDOUGH ROSEMARY CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
• Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
• Remove from the oven and let cool on a baking rack.

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

GARLIC OYSTER CRACKERS

Steps:

• Carefully open the bag of oyster crackers and add the melted butter, garlic, parsley, and salt right to the bag, fold up and shake to coat all the crackers.
• Place crackers on your baking stone or cookie sheet, and broil the crackers for 5-10 minutes, or to your liking!
• Enjoy!

ROSEMARY SEA SALT CRACKERS

Steps:

• Preheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl.
• Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl).
• Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work the first ball.
• Lightly flour your work space and with your fingers press the dough into a flat oval. Use a rolling pin to further roll out the dough. I suggest using one because you want the dough to be pretty thin.
• With a cookie cutter or biscuit press, cut out each cracker and place on baking sheet. Continue to do so for each ball of dough, or in batches depending on the size and how many baking sheets you use.
• Lightly brush the top of the dough with some water and sprinkle the top of each cracker with the rosemary sea salt mixture. Be careful not to over season the crackers. Bake for 8-10 minutes till slightly golden. Remove and let cool.