Monday, 23 April 2012

Rosemary and Chocolate Polenta Crackers

I love nice crackers with my cheese.  Apricot and hazelnut, black olive, chili and sun-dried tomato -- perfect balance of sweet and savory that complements beautifully with your choice of cheese.  But they're one of those over-priced things that can be consumed in 10 minutes, leaving you still hungry.  So I set out to make my own crackers.
Rosemary is often associated with savory dishes, with your rack of lamb or your crackling pork belly.  It has a robust, woody flavor that stands out in a roast.  Chocolate, on the other hand, is often marked as the queen in the world of sweets.   Together they have an interesting love affair.  Good on their own but have it with a piece of cheese -- it's a good supporting act for the star of the show.

Oh and I have to express my love for polenta once more.  I love the texture it adds to these crackers.

1 cup plain flour
3/4 cup polenta
1/4 cup cocoa
1 tsp baking powder
1 tsp salt
1 tsp sugar
1/2 tbsp chopped fresh rosemary leaves
4 tbsp olive oil
1/2 cup milk

Preheat oven to 200C.
Mix all the dry ingredients together, then stir in the olive oil and milk.  Form a dough and lay it between two pieces of parchment paper.  Roll with a rolling pin until about 5mm thick.  Bake for about 15 minutes. Take it out of the oven, cut into rectangles then put it back in the oven for 5 more minutes.  

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