Herb and Garlic Amaranth Crackers are really simple to throw together, and the resulting dough is beautiful soft and easy to handle, and when rolled between two sheets of baking paper, doesn’t even need flour for rolling.
Cuisine gluten free, vegan
Keyword amaranth flour recipes, Herb and Garlic Amaranth Crackers
Preheat the oven to 180 celsius (355 Fahrenheit) and place all of the ingredients in a food processor and process to combine. The dough probably won't come together completely in your food processor, but will resemble a clumpy sandy mixture. Don't be tempted to add more moisture to bring it together, simply remove the dough from the food processor and place on a piece of baking paper and gently knead until smooth. If the dough is sticky add a little more flour and knead until smooth.
Flatten the dough and place another piece of baking paper on top and roll out the dough using a rolling pin to a thickness of 5mm (⅕ of an inch). Use a cookie 5cm (2 inch) diameter cookie cutter to cut out the cookies and place on a baking tray lined with baking paper. Gently prick all over the crackers with a fork to prevent them puffing up while baking and bake for 12 to 15 minutes, or until golden around the edges. Place on a cooling rack to cool completely before placing in an air tight container, if not serving immediately.
The amount of moisture required to bring the dough together will depend on the flour you use. The dough should not be sticky. If it is simply add more flour and knead until smooth. If the dough is too crumbly return it to the food processor and add a teaspoon of water and process until it comes together.The baked crackers should keep about 1 week in an air tight container, that is if you don't eat them before then!