Super crunchy and light. That’s what these spelt crackers with rosemary are. They are very easy to make by hand or with a mixer (I put all the ingredients in the Thermomix) and they are really good. Not everyone may know that spelt is more digestible than durum wheat and soft wheat; it is low in fats and rich in fibers and is therefore recommended in weight-loss diets as it satisfies without causing weight gain. Today’s recipe is perfect for anyone always battling calories.
Other crackers that might interest you:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Spelt Crackers
Of course, you can double the quantities. In this case, you will need two baking sheets and a double batch.
- 1 1/3 cups spelt flour
- 1 sprig rosemary
- 1 1/3 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/2 cup water
- extra virgin olive oil
- water
- fleur de sel
Tools
I prepared the dough for these crackers with the Thermomix, but it can be done with any other mixer. You can also knead it by hand, first in a bowl and then on a work surface.
- 1 Mixer (I used the Thermomix)
- 1 Bowl
- Rolling pin
- 1 Pastry wheel
- Parchment paper
- 1 Baking sheet
- 1 Brush
Preparation of Spelt Crackers
Wash the rosemary needles, pat them dry with a paper towel, and chop finely: with the Thermomix, I eyeballed it, processing at speed 7 in several rounds.
Then add the spelt flour, oil, salt, and water gradually, kneading until a smooth and elastic dough is formed. I say gradually because I recommend starting with 1/3 cup and adding the rest of the water only if needed. You might need a bit more. This depends on the quality of the flour. I used a total of 1/2 cup and kneaded at Dough speed.
Transfer the dough onto the work surface, knead briefly by hand, and shape into a ball. Cover with a bowl and let it rest for 15 minutes.
After the resting time, roll out the dough with a rolling pin until you get a very thin sheet. The thinner it is, the crunchier your spelt crackers will be. This step is very important because without butter or lard in the ingredients, if they are too thick, you risk getting chewy crackers.
At this point, transfer the sheet onto a baking tray lined with parchment paper and trim the edges with a pastry wheel. You can place the trimmings in any free corners of the tray.
Using the pastry wheel, cut the dough into squares as shown in the picture.
Then prick the crackers with a fork.
Finally, brush the entire surface with a mixture of oil and water (you can easily eyeball it) and sprinkle with fleur de sel. This type of salt is ideal because it is in between fine salt, which would be too small, and coarse salt, which would be too large. If you can’t find it at your trusted supermarket, you can buy it online by clicking HERE.
Bake the spelt crackers with rosemary in a preheated static oven at 374°F for 20 minutes. Remove from the oven and let them cool slightly before detaching and enjoying them. Enjoy! Paola
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