Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, October 28, 2011

Rosemary and Olive Oil Rye Crackers

By Kerrie
I love Rosemary and Olive Oil crackers, and I have been playing around with different ingredient combinations all week trying to achieve the taste and texture I crave.   Anyway, I think I finally have it.   If you love the pungent aroma of Rosemary and Olive Oil, and desire their taste mingled with flecks of sea salt, give this recipe a try and let me know your thoughts….


1 cup rye flour
1 cup whole wheat flour
½  teaspoon baking powder
½  teaspoon salt – fine grain
½  teaspoon garlic powder
¼  teaspoon black pepper
1 Tablespoon dried Rosemary
1  Tablespoon fresh minced Rosemary
1/3  cup extra virgin olive oil
2  egg whites
¼ cup cold water
A pinch of coarse ground sea salt to sprinkle over the top


First,  rinse and then mince 1 Tablespoon of Rosemary leaves.   Set aside.

Then, to the bowl of a food processor add the flours and baking powder.   Run on low for a few seconds to mix and aerate the flour and combine the baking powder.  

Now, add the fresh and dried rosemary, garlic powder, salt and pepper.   Run on low for a few seconds to combine.  

Next, separate the eggs and top the flour mixture in the food processor with the whites only and the olive oil.   Run on low until the mixture looks like sand.

Now, through the chute add the water in small increments until the texture looks moist and well combined.

Dump the contents of the food processor over some plastic wrap and bring the ends together.   Press the dough into a disc and refrigerate for an hour or more.

When you are ready to roll out the dough, pre-heat oven to 375 degrees F.

Then, lightly flour a piece of parchment paper cut about the size of a 14 x 16 inch baking sheet and place the chilled disc of dough on it.    

Then sprinkle the top of the dough with flour and place another cutting of parchment paper over it.  

Now, using a rolling pin, roll over the parchment paper covered dough slowly.  With each pass of the rolling pin the dough will get flatter.  When the dough is “cracker thin” use a pizza cutter to cut vertical and horizontal lines – the size you cut the crackers will be the size you get.   These crackers will not spread.  Then, pierce the flattened and cut dough all over with the tines of a fork.

Then, sprinkle with coarse ground sea salt, and place the parchment paper over a 14 x 16 baking sheet.   By the way, cook up the ragged edges too.   They are your treat.

Place in the pre-heated oven for about 20 – 25 minutes, or until they are brown.   You may have to remove the outer edges first as they will get brown and crispy before the middle.   Just keep an eye on them.   After you remove the crispy edges, continue to bake until the center cuts are also brown and crispy.   If you do not allow the center to cook until they are crispy, the texture will not be as crackery. 

Cool on a wire rack until cool.

Enjoy with some hard dry cheese such as Irish Dubliner.

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