With winter around the corner, freshly made crisp bread, homemade hummus and warm cups of tea are much loved in the cottage on a Saturday afternoon.
Spelt, Rosemary and Sea salt crackers
2 1/2 cups plain spelt flour
1/2 teaspoon baking powder
1/2 teaspoon of fresh rosemary
1/2 teaspoon of fresh thyme
1/2 teaspoon of Sea Salt
1/4 cup of olive oil + extra for brushing
1/2 cup of water
Preheat the oven to 200 degrees celcius and line two baking trays with paper. Combine flour, baking powder, rosemary, thyme and sea salt in a bowl. Gently stir through water and olive oil until it comes together. Take out of bowl and knead briefly until smooth. Divide into two and roll each piece into a thin, flat, rustic looking disc shape. Brush with extra olive oil. Place on baking tray and put in the oven for 10-15 minutes or until golden and crispy. Remove from oven and place on wire rack to cool. Serve with cheese, dips or meats.
2 1/2 cups plain spelt flour
1/2 teaspoon baking powder
1/2 teaspoon of fresh rosemary
1/2 teaspoon of fresh thyme
1/2 teaspoon of Sea Salt
1/4 cup of olive oil + extra for brushing
1/2 cup of water
Preheat the oven to 200 degrees celcius and line two baking trays with paper. Combine flour, baking powder, rosemary, thyme and sea salt in a bowl. Gently stir through water and olive oil until it comes together. Take out of bowl and knead briefly until smooth. Divide into two and roll each piece into a thin, flat, rustic looking disc shape. Brush with extra olive oil. Place on baking tray and put in the oven for 10-15 minutes or until golden and crispy. Remove from oven and place on wire rack to cool. Serve with cheese, dips or meats.
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