Hazelnut Rosemary Crackers
Chef Ethan J. Howard
One of my favourite bakers/pastry chefs has to be Ethan Howard from Cavallo Point Lodge, The Lodge at Golden Gate. It doesn't hurst that his place of work sits on stunning grounds right under the Golden Gate Bridge, surrounded by the aromas of eucalyptus trees (gum trees). You'll taste some of his delectable breads dining at Farley Bar and Murray Circle, as well as mouth watering desserts. And at their Mercantile, you'll find some of his goodies to take home. I begged Ethan for his Hazelnut Rosemary Crackers recipe - it's so flavourful, short and great with cheese and wine.
Rosemary Hazelnut Crackers
Makes about 40 crackers, depending on size
2 cups all-purpose flour
½ cup semolina
¾ cup whole wheat flour
2 teaspoons salt
1 ½ tablespoons granulated sugar
1 cup ground hazelnuts
2 teaspoons chopped dried rosemary
1 ¼ cups whole milk
2/3 cup olive oil
Sea Salt, to taste
Preheat oven to 325˚. In a mixing bowl, combine the dry ingredients with the hazelnuts and rosemary. Place mixture in a mixer, and using the paddle attachment on slow, gradually add the milk in three intervals. Increase the speed and slowly add the olive oil. Mix for about 5 minutes or until the dough is moving around in the bottom of the bowl instead of being stuck at the bottom. (You can also do this in a large bowl using a spatula).
Grease the back side of 3 cookie sheets with butter or spray and place a piece of parchment paper on top of that. Divide the mixture in 3 and transfer to the back side of the cookie sheet. Place another piece of parchment on top. Using a rolling pin, roll out the dough till it’s as thin as possible. Remove the top layer of parchment. (At this point you can pre-cut the cracker to whatever sized portions you want.)
Sprinkle salt on top of the crackers and place into the oven for 7 minutes. After 7 minutes turn the sheet pan 180˚ and bake another 10-15 minutes or until golden brown. Cool to room temperature on a wire rack then transfer to a sealed container. Store In a cool dry place for up to a month.