This recipe uses Jack Berry™ Amaranth Flour from the Gluten Free range and is registered with the Vegan Society UK and certified by Coeliac UK. This flour is rich in protein with a nutty flavour. These crackers are so easy to make and the dough is soft and easy to handle. Totally tasty and a great accompaniment to cheese, pickles and chutneys.
3 tbsp olive oil (or equivalent)
3 tbsp water
½ tsp baking powder
1 clove of garlic (finely grated)
6 sprigs of thyme (finely chopped)
1 tbsp rosemary
¼ tsp salt
Preheat the oven to 180°C/350°F/Gas Mark 4.
Place all of the ingredients in to a mixing bowl and stir to combine. The dough will soon start to resemble a clumpy sandy mixture. Don’t be tempted, at this stage, to add more moisture to bring it together, simply remove the dough from the bowl and place on a piece of baking paper and gently knead until smooth. If the dough is sticky add a little more flour and knead until smooth.
Flatten the dough and place another piece of baking paper on top and roll out the dough using a rolling pin to a thickness of 5mm (1/5 of an inch). Use a cookie 5cm (2 inch) diameter cookie cutter to cut out the cookies and place on a baking tray lined with baking paper.
Gently prick all over the crackers with a fork to prevent them puffing up while baking and bake for 12 to 15 minutes, or until golden around the edges. Place on a cooling rack to cool completely before placing in an air tight container, if not serving immediately.