Rosemary Wheat Amaranth Crackers
Servings Prep Time
84Mini crackers 20Minutes
Cook Time Passive Time
15-20Minutes 15Minutes
Servings Prep Time
84Mini crackers 20Minutes
Cook Time Passive Time
15-20Minutes 15Minutes
Ingredients
Instructions
  1. Preheat the oven at 325 degree F in baking mode. Line the baking tray with parchment paper. Keep aside. In a mixing bowl, add wheat flour, amaranth flour, crushed black pepper, fresh 2 tbsp chopped rosemary, 1/4 tsp salt, baking soda, olive oil and rava.
  2. Mix all ingredients very well with hand.
  3. Add little by little cold water in the mix and make a crumble textured dough. Once its done, cover it and keep aside for 15 minutes. Now knead the dough lightly so that all of it get together.
  4. Divide the dough into five part and make a round dough balls. Keep it covered.
  5. Take one dough ball on a silicone mat and roll it 3 mm thick in round shape. Sprinkle some sea salt and rosemary on it and roll it very lightly so that salt and rosemary gets stuck with dough. Cut with mini heart shape cookie cutter or any shape you like.
  6. Grease some milk on it and place it in lined baking tray. Make all crackles following the same process.
  7. Place the raw crackers in preheated oven on middle rack. Let it bake for 18-20 minutes until slightly brown in color. After 15 minutes keep checking so that it doesn’t get burnt.
  8. Once its done, take it out from oven and let it cool down on cooling rack. (You may have to make into two batches).
  9. Rosemary wheat amaranth crackers are ready. This cracker can be stored in an air tight container for two weeks.
  10. You can enjoy with hummus or any dip and a cup of tea in evening.
Recipe Notes
  1. The crackers can be stored in an airtight container for 2 weeks.
  2. Baking time would vary depending on the thickness of the cracker, so adjust your time accordingly.