A very dear friend of mine recently celebrated her birthday. Sadly I couldn’t afford to buy her a gift and I did think I was the one getting the treat when she said she’d come and visit me in Tasmania. I wanted to make her something special. She loves cheese, so I thought perhaps I could make her some crackers to eat with a cheese of her choice from Tasmania. In trying to come up with a flavour of cracker that was a little bit special, but not too strong to take away from the flavour of a cheese, I realised I could use Tasmania’s native pepperberry in her crackers. I made two different types of crackers: these pepperberry leaf crackers cut in a diamond shape to differentiate them from the round crackers flavoured with the pepperberries themselves. I’ll post the recipe for the pepperberry crackers at some other time. I lovingly rolled these crackers out by hand with a rolling pin, but this process would go much quicker if you used a pasta machine (which I didn’t have access to at the time).
Makes over 3 dozen crackers
|1||teaspoon||ground pepperberry leaf|
|1/2||teaspoon||fine sea salt|
Combine the flour, pepperberry leaf and salt in a mixing bowl. Add the oil and water and bring the mixture together with a fork. Work the mixture into a dough with your hands. You want quite a firm dough, but it should hold together easily, if yours doesn’t, add a tablespoon more of water. Need the dough until it is smooth and silky then cover and left to rest for at least 30 minutes.
Preheat the oven to 160oC.
Divide the dough into 4 portions. Working one portion at a time, roll the dough till it’s about a millimetre thick. If you move the dough regularly as you roll, it shouldn’t stick to your work surface. Cut the dough into strips 3 centimetres wide, then cut the strips diagonally to make diamond shaped crackers. Place on a lined or oiled baking tray and bake for five minutes or until just golden brown. Cool completely before storing in an airtight container.