Roasted garlic crackers

 

Roasted garlic crackers

So I may have gone on a cracker making craze. The native pepperberry and pepperberry leaf crackers I made for my friend were such a hit she wanted us to make some more. My Grandpa has garlic growing wild in his garden, so a logical flavour choice was roasted garlic. We even have some of the pretty garlic flowers in bloom that could be used as a garnish for the crackers.

I slow roasted the garlic cloves in the skins in foil while the oven was on for something else. By slow I mean 150^oC max, for a couple of hours. I used spelt flour in this recipe, because I had some from my visit to Callington Mill in Oatlands. I love spelt and I thought it would be good here, but you can substitute all-purpose wheat flour. These crackers are surprisingly good as is for snacking, but they’d be great served with a roast pumpkin dip, or basil pesto. Other dips would work well too. You could serve them with a good quality cheddar, but I wouldn’t bother with any other cheeses.

1	cup	spelt flour
1/2	teaspoon	sea salt
2	tablespoons	olive oil
3	tablespoons	water
2	teaspoons	roasted garlic, crushed
		garlic flowers (optional)

Combine the flour and salt. Make a well in the middle and add the oil, water and garlic. Bring the mixture together with a fork. Knead the mixture until you have a silky dough. Leave the dough to rest for at least 30 minutes.

Preheat the oven to 170^oC.

Roasted garlic crackers

Pass the mixture through a pasta machine or roll it until it is approximately one millimetre thick. I would recommend having a strip that is 5-10 centimetres wide. Cut the rolled dough into rectangular crackers and lay them on a lined or oiled baking tray. If you are using garlic flowers, dip the tip of your finger in a little water and brush one end of the crackers before arranging a few little purple flowers on one end.

Bake the dough in a preheated oven for 5-10 minutes or until just golden. Allow the crackers to cool completely.

Store in an airtight container.