Crackers with herbs and kernels
Crackers with herbs and kernels
For about 48 pcs
PREPARATION: about 45 mins
RISING TIME: about 1 hr
BAKING TIME: about 30 mins
DOUGH
– 250 g semi-white flour
– 80 g milled porridge oats
– ¾ tsp salt
– 1½ tsp baking powder
– 50 g mature Sbrinz AOP, grated
– 1 tsp dried oregano
– 2 tsp fresh rosemary, chopped, or 1 tsp dried rosemary
– 2.75 dl water
– 2 tbsp rapeseed or olive oil
– 2 tbsp tomato puree
– Freshly ground pepper
TOPPING
– 5–6 tbsp sunflower seeds
– 5–6 tbsp pumpkin seeds
– 2 tbsp fresh rosemary or
– 1–1½ tbsp dried rosemary
– ½ tbsp salt flakes
– Baking paper for baking sheet
Preparation
DOUGH
Mix flour together with all ingredients up to rosemary, add rosemary and form a hollow. Add water, oil and tomato puree, season and knead into a smooth dough. Cover and let rise for about 1 hr.
MOULDS
Divide dough into 3 parts. Sprinkle some flour onto baking paper and roll dough out into 3 rectangles of around 36x36 cm. Brush with a little water, then cut large rectangles into smaller rectangles of about 4.5 x 13 cm. Sprinkle with kernels, rosemary and salt, and roll over lightly with a rolling pin.
BAKING
Bake together for 12 mins in a convection oven preheated to 180° C. Reduce oven temperature to 140°C, turn crackers and bake for another 15–20 mins. Let cool in a switched off, slightly opened oven.
Tip: Crackers can be kept in a well-sealed tin for 2–3 weeks.
