Basically it's a group of bloggers (although you don't even need a blog to do this) We're given a couple of ingredients every month that we use to create and make a recipe from.
I got this. I mean really, Rosemary and Lemon, hello!! These get along so well together.
I made crackers.
I'd actually just made a batch of plain crackers using one of my newest toys, a pasta roller, and decided that the lemon and rosemary were going to go and play together in a cracker.
They played very nicely together and I'll let them have play dates again, in the future. Just as soon as the rest of the crackers get eaten.
I also had fun with my new Pasta Roller and used it to roll out the cracker dough. It worked very nicely.
Rosemary and Lemon Crackers
- 2 cups AP flour
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Salt
- 3 Tablespoons Olive Oil (I like using EVOO)
- 2-3 tablespoons finely minced fresh Rosemary (go ahead and add more if you like)
- Zest from 2 lemons
- Juice from one Lemon (about 3 tablespoons)
- water (up to 1/4- 1/2 cup or enough to moisten the dough)
- Add all ingredients to the bowl of a stand mixer and mix well.(I added 1/4 cup water to begin with and then drizzled in more water until it made a nice dough). Add more water if needed. Let rest for 15 minutes, keeping the dough wrapped well. On a lightly floured surface, roll out 1/4 of the dough at a time to approximately 1/8 inch thickness. Place on parchment covered baking sheet, and using a pizza cutter cut into strips and squares. (I used my new pasta roller to roll out the dough and it worked very well) Bake at 450 degrees for a total of 12 minutes or until the crackers are browned and puffed up. I turn the pan halfway through the baking time to ensure an even bake.