Tuesday, October 2, 2012

Sweetness of Savory: Garlic Chive Crackers

I'm going to be honest with you.  Because every relationship should be based on the truth, and we're just at the very beginning of ours.

I'm 100% a dessert girl.

In fact, up to about a year ago I couldn't fathom baking anything savory, let alone cooking.  It was cookies and cakes, puddings and pies all the way.  People were very surprised when I told them I couldn't cook.  'Wait, what?  You can't cook?  But you just made those awesome cupcakes last week!' I would then explain that I liked to bake, not cook.  'If you can bake, you can cook.' 'No, well actually, it's a bit different...' and it goes on and on.

For me, baking has always been easier because it's so exact.  I love the beauty of simple ingredients, precisely measured, then combined in a certain way to create what I consider one of the best things in earth: homemade baked goods.  Cooking, on the other hand, is more about improvising and going by feel.  I'm bad at that.

Well, that has since changed is slowly changing.

There were a few reasons for that.  Such as the fact that the blocks of butter I was going through each month  was starting to scare me a little.

So I started baking savory things.  I figured I'd ease myself into it.

After an only partly successful attempt at popovers with herbs in the batter (some puffed, some didn't - someone explain this to me please?), I decided to try something a bit more basic and I made these garlic chive crackers.

People, these are brilliant.  They are just like your typical salty crackers, but with a subtle hint of garlic and fresh chives dotted throughout.  They make the perfect snack for you to just reach out and grab one from the plate when you pass by - or hog to yourself in your room while you study.  But it's not like I did that or anything.  Added bonus?  These are, in fact, healthy.

Garlic Chive Crackers
Adapted, barely, from Yes, I Want Cake

I like these to be on the thicker and flakier side, but if you like them more flat and crispy just roll the dough out thinner.

Note: the original recipe called for 6-7 tablespoons of water, but I found that my dough came together at about 5 tablespoons, so just watch the consistency.

1 cup all-purpose flour
1/2 tsp garlic salt
2 tbsp olive oil
3 tbsp fresh chives, chopped
5-7 tbsp water
Olive oil and sea salt to sprinkle on top

Preheat oven to 200C.

Whisk together flour and garlic salt.  Add the oil and chives.  Slowly stir in the water a tablespoon at the time until a dough is formed.

Roll out the dough to the thickness you want - for a crisper cracker, roll it out as thin as you can get.  Cut the crackers into small squares and place on a baking tray.  Brush with additional olive oil and sprinkle with sea salt.

Bake for 15 minutes.  Let cool on a wire rack.

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