You can easily make these crunchy and crispy dill crackers with few basic ingredients!
Servings: 50 crackers
- 290 g (2 cups and 1 tablespoon) all-purpose flour (dip and sweep)*
- 9 g (1 and ½ teaspoons) salt
- 9 g (2 teaspoons) granulated sugar
- 90 g (⅓ cup and 1 tablespoon) olive oil
- 135 g (½ cup and 1 tablespoon) water
- 10 g (2 and ½ tablespoons) fresh dill, roughly chopped
Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Combine the flour, sugar and salt in a medium bowl. Add in the olive oil and water, mix. Add in the dill and mix well with a spatula until you have a soft and a little bit sticky dough. Don't add any flour, you are going to roll out the dough easily. Alternatively, you can use your stand mixer with a dough hook attachment at medium speed and do the same steps.
Divide the dough in half. Lightly flour the work surface and the rolling pin,sprinkle some flour over the dough. Roll out the dough approximately 13*8 inches (34*20cm) long, ⅛ inch (3mm) thick. Divide the dough in half vertically. Using a pizza cutter or a sharp knife, cut almost 11-13 triangles from each dough. Place the triangles on the baking sheet. Prick the dough with a fork to prevent puffing.
Bake for 12 minutes or until the edges become golden brown. Check the oven after 5 minutes. If the dough is puffing, use a fork to prick small holes again. When you turn off the oven, let them stay there for 6 minutes or until the top of the crackers turn golden brown. Remove the crackers from the oven and let them cool on the baking sheet. They will be crunchy as they cool.
Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg