Rosemary walnut buckwheat crackers
Apr. 13th, 2012 04:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rydra_wongRecipe stolen and adapted from the one here.
Ingredients:
1 cup buckwheat flour
2 tablespoons olive oil
1/2 teaspoon salt
1/4 cup water
1 handful rosemary, finely chopped
1 handful walnuts, finely chopped
Things you will also need:
baking parchment (the silicone-coated stuff, NOT waxed paper)
a rolling pin, or if you realize at the last minute that you have no rolling pin, a cylindrical bottle
Start your oven (200 degrees C).
Mix the dry ingredients together in the bowl. Then add the wet ones. Mix with a fork until it all clumps together, then knead it with your hands.
Roll it out onto the baking parchment, aiming for it to be about 1/4 inch thick. Score it into squares with a knife.
Stick it in the oven for 15-20 minutes, or until it's slightly brown on top (I went 23 minutes with this lot).
I suspect these could be even more excellent if made with garlic-infused olive oil.
X-posted to![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
playeatsleep.
Ingredients:
1 cup buckwheat flour
2 tablespoons olive oil
1/2 teaspoon salt
1/4 cup water
1 handful rosemary, finely chopped
1 handful walnuts, finely chopped
Things you will also need:
baking parchment (the silicone-coated stuff, NOT waxed paper)
a rolling pin, or if you realize at the last minute that you have no rolling pin, a cylindrical bottle
Start your oven (200 degrees C).
Mix the dry ingredients together in the bowl. Then add the wet ones. Mix with a fork until it all clumps together, then knead it with your hands.
Roll it out onto the baking parchment, aiming for it to be about 1/4 inch thick. Score it into squares with a knife.
Stick it in the oven for 15-20 minutes, or until it's slightly brown on top (I went 23 minutes with this lot).
I suspect these could be even more excellent if made with garlic-infused olive oil.
X-posted to
playeatsleep.
