Inspiration to bake comes from so many different places, at least it does for me. Case in point: I was on the streetcar returning home from my weekly status meeting with the marketing company when I pulled out my phone to check up on what’s going on in the world of Facebook. The very first story I see is a recipe for crackers from one of our favourite Food Network Canada’s celebrity chefs, Laura Calder (French food at home). You already know how I love to bake my own crackers so this post hit all the right buttons and I knew right away I wanted to make it. The recipe uses fennel seeds and JT is not a huge fan of fennel, so I improvised and replaced the fennel seeds with chopped rosemary. What can I say? They are light, crispy, delicate crackers that (wait for it) taste as if they were deep fried but they are NOT! The recipe came together so easily (I used my food processor to make the pastry-like dough) and they baked up rather quickly. I made mine long triangles but you can really do any old shape; I rather liked that they weren’t uniform and quite rustic. I changed the name of the crackers because mine had a distinct Olive Oil flavour. Definitely making these again.
Olive Oil, Rosemary and Lemon Thyme Crackers
(Please click here to see Laura’s original recipe)
Makes about 24 crackers, but it depends on what size you cut them.
Ingredients:
- 1 cup (125 g) flour
- 1/2 tsp salt
- A good grinding of mixed pepper corns
- 2 tbsp cold butter, cut into small pieces
- 2 tbsp EVOO
- 1/4 cup (60 mL) non-fat yoghurt
- 1 tsp fresh lemon thyme leaves
- 1 tbsp chopped fresh rosemary
Directions:
- Pre-heat the oven to 375°F (190°C).
- Using the metal blades in your food processor, add all the ingredients and pulse until entirely combined and the dough resembles small pea-like chunks. Don’t over mix because we don’t want the butter to melt.
- Turn out onto a piece of lightly floured parchment and roll out to about 1 mm (1/8″) thick. You will need to flour both sides as this dough is rather sticky.
- Cut into shapes using a pizza wheel and a kitchen ruler. (I cut triangles that were around 13cm x 5cm (5″ x 2″)
- Bake for 10-12 minutes or until they begin to get a golden tone. Allow to cool completely on a wire rack.
- Store in an air tight container.
- Serve with your favourite dip or cheese.
[…] is a modification of this earlier […]
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Yay! I have lemon thyme growing in my herb garden! This will be a great way to use some of it. I know these crackers will be a hit with everyone in the house.
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Yeah, Bill would definitely prefer rosemary over the dreaded fennel! I hope to make these for our next guests 🙂
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I had the most delicious rosemary crackers with cheese the other day. These sound just like them Eva! 😀
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I love fennel seeds (am now drinking a fennel tea for example), so I’m sure I would become a fan of these crackers.
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Wow! I’m saving this recipe 🙂
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Thanks Eva! I’ll try it!
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We so rarely make our own crackers, and should. These look simply wonderful — so full of great flavors. Thanks.
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I don’t know where my comment has gone, Eva. Anyhow, all I said is that I’ve been looking for a good cracker recipe to go with cheese. These will do nicely.
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i am thinking I could snack on these all day long. I could even make them GF probably with my new homemade cup 4 cup mix. I love it
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I’m just smitten with the shape of these lovely crackers Eva – so fun. Great idea to add some fresh lemon thyme; are you growing it in your garden this year? I like raw fennel but am not a fan of the seeds either… I find them too strong in bready things – the first bite is fresh and surprising and then it quickly becomes overbearing. I don’t think I could ever tire of rosemary on the other hand :). I hope you’re having a great summer Eva and taking advantage of your wonderful getaway destination.
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Hi Kelly, yes indeed the lemon thyme comes from my garden, I love summer for that! I’m with you on the rosemary, these could have used a touch more too. I’m at the cottage right now!
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I love fennel, but the rosemary, lemon and thyme seem like a perfect combo for these perfect looking crackers. I don’t know why I haven’t make my own crackers…must try!
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I’m with JT and was all for your substitution of rosemary for the fennel seeds, Eva, and then I saw the pepper corns among the ingredients. I bet these are delicious and disappear shortly after being served. Well, they would if I’m anywhere near them. 🙂
I hope the new job is going well for you and not keeping you too busy. It is Summer, after all.
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Hi John, thank you for your kind words. Yes, I’m being kept just the right amount of busy!
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Yum, I am loving these delicious crackers look so tasty!
I love the flavour and crisp factor!
Cheers
Choc Chip Uru
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These looks like the perfect snack. I need them right now!
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Lovely! Looks pretty quick to make too. I wonder if this can be mixed in a big bowl by hand for those who are food processor challenged….
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It does come together very quickly, Genie. Use a pastry cutter or a fork to cut the butter into the flour. Check out the link to the original recipe, it’s made without the use of a food processor.
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Those crackers are beautiful!!
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Those are some great looking crackers. You’re always inspiring me on this front!
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You’re so clever! Your crackers are gorgeous. They have turned out so well. I have never made crackers and I’d love to try these xx
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Looks beautiful I am sure it wil be delicious
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Eva, these look fantastic! What does the yogurt do for the recipe? I’d love to make them and was wondering if I could substitute the yogurt for anything non-dairy (vegan)…or maybe just leave it out?
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Hi Michela, thank you for the lovely compliment. It adds moisture, you can try it without and if it won’t stick together just add a bit of water. It might make the cracker a bit more delicate.
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I’ve never made crackers before but I will have to try these.
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Your crackers sure look crispy and of course tasty. Love the long triangle shapes, you will need to make a LOT if you are having/taking them to a party as I can see them flying away quickly..
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Fresh made crackers are so much better than any you can buy. I’m sure yours were very tasty.
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I love savoury crunchy things and could finish that bowl by myself.
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Love these herbal crackers! They are so evenly thin and crisp.
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