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Rosemary and Black SeaSalt Crackers

The recipe is in cups, and I haven't converted it as most recipes just don't quite turn out properly and cup measures are very easy and cheap to get hold of from most supermarkets. Here is how you do it:


1 cup shipton mill soft cake and pastry flour, or organic plain flour, plus more as needed

1/2 tsp salt

3 tbsp parmigiano reggiano cheese,or a good strong manchego finely grated

1 tbsp fresh rosemary, finely chopped

2 tbsp black olives, finely sliced (optional)

2 cloves garlic, finely chopped (optional)

3 tbsp extra virgin olive oil

1/4 cup cream or half-and-half, plus more as needed

1 tbsp milk, if required

Pink Himalayan salt or your favourite topping – coarsely ground pepper, sesame seeds or poppy seeds


Preheat oven to 200°C.

  1. Put flour, salt, cheese, rosemary, olives, garlic and olive oil in bowl of a food processor. Pulse until flour and olive oil create little crumbs. In case you don’t have a food processor, simply whisk all the dry ingredients together first. Then add the oil and using a fork or a pastry blender mix till they look like coarse crumbs.
  2. Add about 1/4 cup cream and let machine run for a bit. If the dough is still a little dry after pouring in the cream, add a little more but don't rely on how it looks, you really need to feel the dough as it can look drier than it is. Alternatively (without the food processor), pour the cream into the dough mixture and combine it into the dough with your hands.
  3. Roll out dough between 2 sheets of non-stick paper until 1/4-inch thick or even thinner, adding flour as needed.
  4. Score lightly with a sharp knife or a pastry wheel to break crackers into squares or rectangles later on. Dock with a fork and sprinkle with the salt or topping of your choice.
  5. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature.
  6. They will keep for several days in an airtight container or for a very long time in the freezer!