Rosemary and Turmeric Crackers

I had never made crackers before but a shortage in the cupboard and an imminent spontaneous twilight picnic prompted a foray into cracker land.

I did have some besan flour, which is made from chickpeas thus gluten free, in the cupboard however. I came across this recipe but wanted to give it my own spin.

Turmeric is wonderful aesthetically for it's bright yellow colour but it also has some amazing healing properties. It has been used in eastern medicine for centuries in helping the liver, heart and skin and aiding in digestion and inflammation. 

This recipe is easy and quick. The tip about rolling out the dough between two pieces of baking paper is tops! Saves much flying flour and messiness. 

Enjoy 

x River

Ingredients

• 1 Cup besan flour
• 1 Tsp Turmeric
• 1 Tbs Rosemary 
• 1 Tsp Thyme
• 1 Tsp salt flakes (these are less salty than table salt so use less if you are using the latter)
• 1 Tbs olive oil
• 1/4 Cup water

Method

1. Preheat oven to 175°c
2. Sift the flour into a bowl
3. Grind up turmeric, salt and herbs in a mortar and pestle. This releases the flavours into the salt
4. Add into the sifted flour and mix
5. Make a well in the centre and add the liquids
6. Mix well, you will need to get your hands in there (yey!)
7. Form into a ball
8. Place ball between two pieces of baking paper and with a rolling pin, roll out as thin as you can get it
9. Remove top layer of baking paper and cut with a knife into cracker size pieces and pierce with a fork
10. Sprinkle with some extra salt flakes
11. Bake in the oven for 15-20 minutes or until nice and golden on top
12. Cool and munch with your favourite cheese or dip!