Rosemary & Sea Salt Crackers
1 ¹/₂ cups Lighthouse Premium Plain Flour
1 tsp coarse sea salt
1 tsp sugar
1 tbsp fresh rosemary, finely chopped
1 ¹/₂ tbsp olive oil
¹/₂ cup water
Preheat oven to 260°C.
Place flour, salt, sugar and rosemary in a bowl, whisk to combine.
Stir in water and oil, mix until fully combined.
Turn dough out onto a lightly floured piece of baking paper (slightly larger than your baking tray.)
Roll the dough until it is about 3mm thick. Try to keep the thickness as even as possible. You may need to add a bit of extra flour if the dough is too sticky.
Trim the edges if you want. The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done.
Cut the dough into squares using a pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times.
Transfer the dough, still on the baking paper, onto a baking tray and place it in the oven. Immediately reduce heat to 220˚C.
Bake for 12-17 minutes, or until crackers are starting to become golden.