Here it is. My first post done for the Spice Rack Challenge.
The herb selected for January was Rosemary and I made up a batch of crackers using Rosemary and Sea Salt as the flavoring. The downside to this month was that while I really enjoy fresh rosemary, I didn't much like the crackers. While I rolled them as thin as I though I could, they're kind of thick and not at all like the thin rosemary crackers from Costco that I was trying to replicate. Ty says they're good, but he wasn't the one trying to make an at home version of something he loves so his opinion is skewed (or so I choose to believe).
They look pretty at least. And they do taste fine. I know that I'm just being picky.
2 cups all purpose flour (next time I'd go 1 1/2 white and 1/2 whole wheat for more flavor)
1 1/4 tsp salt (plus more for sprinkling)
3 Tbsp olive oil
3/4 cup water
1 Tbsp chopped rosemary (plus 2 more Tbsp for topping)
Mix ingredients well (I used my hand to really squish it all together) and let sit for 20 minutes. Divide in half and on a floured surface with a floured rolling pin roll out as thin as possible (and trust me now when I say if you think they're thin enough, go thinner). Cut into square/rectangle/ diamond shape of choice with pizza cutter and transfer to parchment lined cookie sheet.
Brush with water and sprinkle with a touch more sea salt and more chopped rosemary (press the rosemary in slightly to make it adhere. Prick each cracker with a form to help it from puffing up too much and bake in a 450 F oven for 10-12 minutes. Let cool completely before storing in an airtight container.