Thin Rosemary Crisps
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Ingredients:
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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.
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.
