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Sunday, 23 September 2012
Polenta parmesan thyme crackers and vale Dolly
We are all very sad without Dolly. She might have been so naughty on occasion that she had to be sent out of the room, but she made Sylvia so happy. She would wait in the car for Sylvia to come out of child care and it was a joy to see my little girl's face light up as She saw her Dolly. She snuggled up in bed with Sylvia last thing at night and bounced around with her first thing in the morning. She helped put chia seeds in the smoothies, she banged on the computer, she jumped up and down, she had hair ties in her bonnet, and she made funny baby noises. She will be missed.
Fuss Free Cooking that I recently bookmarked on Pinterest. As soon as I saw the recipe I knew I needed to make them. I had bought Parmesan and not used it as intended. The thyme is going crazy in the garden. And I just love polenta.
Tinned Tomatoes for Bookmarked Recipes, an event founded by Ruth's Kitchen Experiments.
Previously on Green Gourmet Giraffe:
One year ago: Sylvia loves halva flapjack, carob cake and apricot slice
Two years ago: Collingwood Cupcakes
Three years ago: Green Home, Green Houses
Polenta parmesan thyme crackers
Slightly adapted from Fuss Free Cooking
Makes about 100 crackers
150g white bread flour, plus extra for kneading
50g parmesan cheese, finely grated
2 tsp thyme leaves
1 tsp salt
3 tbsp olive oil
1/2 cup water
Preheat oven to 200 C.
Mix all dry ingredients in a medium large mixing bowl. Add olive oil and integrate with dry ingredients - ie break up clumps as much as possible. Gradually stir in water until mixture comes together into a ball of dough.
Knead dough with some flour until you have a supple ball of dough that is neither too dry nor too sticky. (NB I used a bit more flour than I needed and had to add a little extra water to make the mixture supple again, so I advise only using a small amount of flour unless your dough is very sticky.)
Cut dough into two pieces. Roll out one half of the dough as thinly as possible (no more than 1/4 of a cm) with a rolling pin and a little flour. Then cut into squares or whatever shapes you fancy. Repeat with second half of the dough. I rolled mine on a sheet of baking paper, cut the squares and then transferred the crackers on the baking paper onto a baking tray.
Bake for 10-20 minutes until golden brown around the edges. (I think it took me 20 minutes but I had to return them to the oven a couple of times. It took Emily at Fuss Free Cooking about 7-10 minutes - I am sure her oven isn't as slow as mine).
Cool on a wire rack and keep in an airtight container.
Update 7/10/2012 - I made these again with chickpea flour instead of white bread flour and added a tbsp of pysllium husk powder - the mixture was a little more fragile but basically worked just as well. Crackers were great and gluten free.
On the stereo:
A short album about love: The Divine Comedy