Rosemary Cornmeal Crackers

** Makes 4 dozen **

 

Sunshine Coast Olive Oil Products needed for this recipe:

• Tuscan Herb or Butter Olive Oil

 

An all purpose cracker perfect for cheese platters.

• 1¼ cups all purpose flour

• ½ cup cornmeal

• 1 tbsp finely chopped fresh rosemary

• 1 tsp baking powder

• 1 tsp Malden sea salt

• ½ cup water

• 1/3 cup Olive Oil

 

Preheat oven to 450ºF. Place 2 baking sheets in the oven to heat.  In a large mixing bowl, stir together the flour, cornmeal, rosemary, baking powder and salt.  Make a well in the centre of the dry ingredients and add the water and olive oil.  Mix well until a loose wet dough is formed.  Knead the dough gently on a lightly floured surface for 1 to 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 long triangles with a sharp knife or pizza wheel, being careful not to cut through the paper. Using oven mitts, lift the parchment paper carefully onto the preheated sheets and transfer to the oven. Bake for approximately 10 minutes or until the triangles begin to brown.