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Ingrediënts

  • 130g wheat flour (all purpose)
  • 100g whole wheat flour
  • 3 tbs olive oil
  • 120 ml water
  • 30g sun-dried tomatoes
  • 2 twigs of fresh basil
  • 25g linseed
  • Seasalt

Materials

  • Oven + bakingtray
  • Baking paper
  • Bowl
  • Sieve
  • Knife
  • Fork

Crackers with tomato and basil

on 20-01-2019 09:00 |

Ingrediënts

  • 130g wheat flour (all purpose)
  • 100g whole wheat flour
  • 3 tbs olive oil
  • 120 ml water
  • 30g sun-dried tomatoes
  • 2 twigs of fresh basil
  • 25g linseed
  • Seasalt

Materials

  • Oven + bakingtray
  • Baking paper
  • Bowl
  • Sieve
  • Knife
  • Fork

Directions

Crackers are ultimate for breakfast, as a snack or nicely at lunch. You can bassically do everything with it. There are loads of recipes out there. Today we want to share a recipe for crackers with sun-dried tomatoes, fresh basil, and linseed. Discover how easy this recipe is.

Preheat the oven to 175 C°

Get a big bowl and sieve the 2 kinds of flour. By doing this you won't get lumps in the mixture. Add the olive oil, and pinch of salt (about half a teaspoon), the water and the sun dried tomatoes. Mix this shortly. Then cut the twigs basil small and add it to the mixture. Mix this until it's combined but try do to this as short as possible. If you mix long you will notice that it won't taste as good.

Get baking paper and measure a piece which fits on a baking tray. Lay the baking paper on your kitchen counter and put the dough on it. The thinner your dough, the better. Make sure the dough is rolled out in to a uniform thickness otherwise you can end up with burned edges or soggy pieces.

Use a knife or a pizza knive to make thin lines on the dough (don't cut it al the way through). It is important to  get a fork and  prick little holes in all the individual crackers. That's how you will get crispy crackers. After that sprinkle the linseed and a little bit of sea salt on top of it.

Bakethe crackers in the oven for about 15 minutes. It can be a little longer of shorter, that depends on the thickness of the dough. Check it regulary and if they have a nice color, get them out. Let them cool down completely before you break it. You can store it a container and keep it for a week.

Good luck!


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