How to Make Rosemary Soda Crackers?

Rosemary Soda Cookies Biscuit Dry ingredients:

All-purpose flour 250g, 2 teaspoons baking powder, about 10g fresh rosemary leaves, half a teaspoon fine salt, Coarse salt 2 teaspoons, 4 tablespoons extra virgin olive oil 100ml water Rosemary Soda Cookies Biscuit

1. Remove the rosemary leaves and chop them up; mix with baking powder and fine salt into the flour.2. Add water and olive oil, knead to form a slightly wet but not sticky dough. 3. Cover with cling film and let rest for half an hour.

Preheat the oven to 200 degrees Celsius

4. Divide the dough into four equal parts.

5. Roll each portion into a thin rectangle no more than 2mm thick.6. Transfer the thin dough sheets onto baking paper cut to fit the baking tray, poke some holes with a fork, and sprinkle a light layer of sea salt evenly over them. Cut into desired shapes using a knife or cookie cutter. Bake on the lined baking tray in the oven at 200 degrees Celsius for 15 minutes. Let cool and store airtight.



Rosemary

Soda Cookies

Tips:1. You can also use dried rosemary, or substitute it with other herbs like thyme or chives. 2. Roll out the dough sheets evenly; using a pasta machine can save you a lot of effort.

3. The cookies should be crisp right out of the oven. If not, return them to the oven for an additional 1-2 minutes if needed.



Rosemary Biscuits Tips:

1. Dried rosemary can also be used, or you could substitute with other herbs like thyme or chives.

2. Try to roll the dough evenly; using a pasta machine can save a lot of effort.Noodles Machine

3. The baked biscuits should come out crispy; if they are not, return them to the oven for an additional one to two minutes.