Rosemary & Thyme Mini-Crackers

I've been looking for a savoury cracker recipe for a while. Unfortunately, most crunchy crackers have some sort of cheese to add texture and as we're dairy-free, we had to settle for a more cream cracker crunch.

The thinner you roll them, the crunchier they will be. Izzie was a bit suspicious of them at first but they soon became a staple of her snack plate.

Rosemary & Thyme Mini-Crackers

Ingredients:

175 g self-raising Flour
Pinch of Salt
1 tsp fresh Thyme, finely chopped
1 tsp fresh Rosemary, finely chopped
75 g Vegetable Margarine, diced
1 egg


Preparation:

Pre-heat the oven to 200º C.

Put the flour and salt in a bowl and rub in the margarine until the mixture looks like breadcrumbs. Add the rosemary and thyme, the beaten egg and mix it until the dough is soft.

Turn out on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 3mm.

Use a small cookie cutter to cut into rounds. Knead together whatever dough is left, roll again to the same thickness and cut dough. Repeat until there is no more dough left.

Place on a baking sheet and bake for about 12 minutes.

I keep them in an airtight contained lined with parchment paper and they keep for about a month.