Rosemary & Thyme Crackers


After making the onion fig jam, it really seemed a shame to eat it with store bought crackers. I looked at my last recipe, but decided to see if the Google had anything new. Found a good one to test from A Sweet Pea Chef; here’s the adaptation.

Of course, I decided to add the fresh thyme after I’d already taken the knoll shots – so let’s just pretend he’s there, maybe hiding under the rosemary trimmed from my plot by the back door.


(Look! It’s a map of Australia – which makes my brain immediately go to Amanda Palmer If you don’t know who she is, this is NSFW.)

This was super easy – mix in the Cuisinart, rest, roll, bake. She has the brilliant idea to rest the dough, since that gluten gets all excited in the mixing stage. The wait will make an easier roll and a non-tough cracker. Just sayin’, don’t rush it.

The first batch I made, I did the 50AP/50WW ratio she suggests, but it was too much whole wheat for our tastes. And it desperately needed salt, even with the sprinkle on top. So this version has a a higher ratio of AP flour, and we think it’s great.

Hope you enjoy.

Rosemary Thyme Crackers

1.5 c. ap flour
0.5 c. ww flour
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme, minced
1 tsp. salt
4 Tbsp olive oil (organic, extra virgin if you want to get picky)
2/3 c. water
flake salt or fleur de sel for sprinkling

Mix the dry in the food processor. Add the oil, mix til evenly distributed. Add the water, mix until a stiff dough forms.

Rest it for 30 mins. (To get the gluten to relax so that: a. you can roll it out, and b. you don’t make little rocks.) Preheat the oven to 450*.

Get out two sheets of parchment the size of your cookie sheets. Split the dough evenly, and roll each superthin, like 1/8″, directly on the sheets of parchment you will bake on. Do not flour, the olive oil will keep it from sticking.
Use a pizza or ravioli cutter to make strips about 1.2″ wide.
Take a fork, and pierce the dough all over. This will prevent big bubbles from forming.
Lastly, sprinkle with a nice flake salt/fleur de sel and gently press it in to the dough so it will stick.
Bake about 15 minutes, until they are golden and dry, crispy, and cracker like.
Break the strips in to crackery pieces and enjoy.

Balsamic Onion Jam

I’ve been wanting to make this since last fall. Waiting for good onions. And the right mood, of course.

This batch turned out pretty yummy, even himself said, “it’s good.” Don’t be escared when you see the jalapeno – it just adds an ever so slight pleasant warmth. You can leave it out, if you like.

This is fan-fucking-tastic stuff on a cheese board, on a grilled burger with some blue cheese, or in a grilled cheese sammich with a strong cheese like an aged white cheddar or Manchego.

Balsamic Onion Jam with Fig
yield: 2 pints

1 Tbsp. mild vegetable oil
3 sweet onions, sliced in ¼” thick crescents
1 jalapeno, sliced in thin crescents
⅓ c. white sugar
⅓ c. brown sugar
1½ c. balsamic vinegar
¼ c. cider vinegar
½ c. dried mission figs, sliced in quarters

In a large non-reactive pot on low, lightly sweat the onions and jalapenos and onion until the onions start to become translucent. Add some S&P and everything but the figs. Simmer, still on low, for an hour.
Add the figs, simmer on low for another hour-ish. When it is done, the mixture should be reduced by half, and the liquid thick and syrupy and almost evaporated. Pay lots of attention that it doesn’t scorch.

Put in a sterile jar and keep in the fridge for several weeks.
I don’t know the ph of this, so although I think it will waterbath can ok, I don’t know for sure. Research that before you do.
Enjoy!