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  • Home
  • About Us
    • Meet Carole
    • Photo Gallery
    • Carole's Blog
  • Herbs to Know
    • Anise-hyssop
    • Basil
    • Chickweed
    • Fireweed
    • Lady's Mantle
    • Lavender
    • Lemon Balm
    • Lovage
    • Plantain
    • Rosemary
    • Salad Burnet
    • Sage
    • Tarragon
    • Yarrow
    • burdock root
  • Events
  • Our Products
  • Recipes
    • Basic Vegetable Quiche
    • Basil Pesto
    • Grilled Mustard Sage Pork and Zucchini
    • Lavender Cooler
    • Thin Rosemary Crisps
    • Rosemary Oil
  • Contact Us
    • Hours & Location
  • New Page

Thin Rosemary Crisps


Ingredients:
  • 2 1/4 cups unbleached flour
  • 1 1/4 cups whole wheat flour
  • 1/2 cup fresh rosemary
  • 1 tsp. Salt
  • 1 cup water
  • 1/4 cup olive oil
  • Olive Oil
  • Coarse sea salt or kosher salt
Picture
Directions:  In a food processor bowl fitted with a metal blade combine flours, rosemary, and the 1 teaspoon salt. Stir together water and the 1/4 cup olive oil. With the machine running, add water mixture in a steady stream, processing until dough forms a ball. Transfer to a lightly floured surface and knead gently 10 to 12 minutes.

Roll out half of the dough at a time as thinly as possible (about 1/8 inch thick). Use a 3-inch cookie cutter to cut into trees or irregular shapes. Place on un-greased cookie sheets. Brush dough with additional olive oil, then sprinkle lightly with the coarse salt. Bake in 500 degree oven for 6 to 8 minutes, until brown and crisp. Cool completely on a wire rack. Store in an airtight container for up to 2 days or freeze. Makes about 48 crisps.
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