Tuesday, 14 May 2013

Wild Garlic Crackers

There are two secret special ingredients in these crackers. The first is a really cool flour. You want flour that would make 'brown bread with bits in it' as we called it when I was growing up. Because we like trying different local flours the one I used for this was the Organic Maltstar Flour from Stotes Flour they describe it like this:
This is our Granary type flour. Made from wheat flour blended with malted wheat flakes, rye flour and malt flour. 
Other flours that would work are Doves Farm Malthouse or Barleycorn (for a lighter taste) but anything that's brown with bits in would do.

The other secret special ingredient is Wild Garlic. Your wild garlic shopping options are either grow it yourself or forage for it. I believe you can buy it from some grocers but it's not a usual thing. It's totally seasonal though so it's now or never (or next year)

5 or 6 leaves of Wild Garlic
220g of a Granary Type Flour
1/2 teaspoon of salt
1 tablespoon of olive oil
75ml water

Preheat the oven to 220 C

Finely chop the wild garlic

Mix together flour, salt, oil, and water in a bowl until the ingredients are just starting to come together.

Add the wild garlic and continue to form into a dough

Roll out. Use as much flour as you need to stop it sticking to the surface but don't go overboard, these crackers are better if the dough is slightly wet. You want to roll it out to the point where the dough is as thick as the bits in the flour.

Cut out. I used a pizza cutter and just made it into scruffy rectangles but you can do other shapes, no problem.

Transfer to a lined baking tray and bake for 10 minutes, until your edges are lightly browned.

Cool on a cooking rack and...


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