Compulsive Crackers

So I'm going to confess a problem that my house currently has. We never have enough snack foods...and me, being a still growing person, needs snackage! So yesterday I decided to fix this problem by making something really cool- homemade crackers. Wile browsing blogs, I happened upon some crackers from Food Stories. Her crackers looked really yummy, and I can be a little compulsive sometimes. I got up from my chair and started to make them. But then... doh!...I don't have some of the ingredients. So I improvised! I used the same proportions, but like swapped ingredients that I didn't have. So It asked for whole meal flour, which when I first read, didn't completely connect in my brain. So for some odd reason, I substituted semolina flour for. Don't ask me why, because reflecting upon it now, still makes me wonder.So I mixed all of my ingredients to make this cute little ball!When you roll it out, make sure that you have enough flour, so that it doesn't stick to the counter : )













So then I got my sprinkles out. I decided to use rosemary, and sea salt.




Then I cut them into triangles, and poked them with a fork, so they would not bubble up in the oven. My first batch in the oven came out burnt, but the second batch came out really good.

Smoked Sea Salt and Fennel Seed Crackers
(rosemary/plain sea salt version)
Food Stories

4oz (1/2 cup0 plain white flour
4oz (1/2 cup)wholemeal flour (for some reason, I used Semolina)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
35m l(approx 1/8 of a cup) olive oil
Smoked salt (or regular (What I used))
Fennel seeds (I used rosemary)
Water

-Mix the flour, baking powder and fine salt in a bowl. Add the oil and then enough water for the dough to come together. It shouldn’t be too sticky.
-On a lightly floured surface, knead the dough for around 5 minutes then cover and allow to rest (at room temp) for around 30 minutes.
-Roll out the dough as thin as you can manage without it tearing and cut into desired shapes.
-Sprinkle each cracker with smoked sea salt and fennel seeds to your taste.
-Transfer to a lightly oiled baking sheet and bake at 150C/300F/Gas2 for 20-30 minutes. The cooking time will vary depending on the thickness of your crackers but they are ready when golden brown and crispy (If you used non-whole wheat four, it will not brown up to much, if it does, then that means that you burnt your crackers like I did first time around: (. Cool on a rack, or in your tummy.

Before you put the crackers in the oven, make indents in the top with a fork to prevent them puffing