CRACKERS

Vir maklike canapés is hierdie beskuitjies net die regte ding…..en so maklik

50 g (120 ml) plain flour
1 teaspoon rosemary leaves, finely chopped, plus extra for sprinkling
1 pinch of salt
1 pinch of sugar
1 teaspoon olive oil, plus a little extra for brushing
60 ml of water
sea salt
freshly ground black and course salt for sprinkle

Place the flour, rosemary leaves, salt and sugar in a bowl, then add the oil and water and stir together until it forms a dough.
Tip out onto a floured work surface, knead briefly until smooth, then cover and leave to rest for 10 minutes.Roll out the dough to about 1-2 mm thick then cut out the crackers using a 5cm circular cutter.
Carefully transfer the crackers to a baking tray lined with grease-proof paper.
Brush each cracker with oil and sprinkle with salt, pepper and rosemary leaves.
Bake for 4–5 minutes at 220ºC until crisp, then set aside to cool.

Recipe: Amanda Conradie
Photo: Elize de Kock