Fresh Herb Besan Crackers
If this looks familiar, it is. These besan flour crackers are too good not to revisit.
I bake tray after tray month after month to keep the pantry stocked, mouths happy, constantly dreaming up new variations, from sweet to savory and everything between.
In summer our garden floods the kitchen with greenery, and it was only a matter of time before the offerings found their way into — rather, onto — this recipe.
A touch of whimsy in the form of fresh herbs rolled into the dough before baking takes these rustic crackers to the level of elegance, suitable for everyday noshing or the swankiest of soirees.
It’s almost unbelievable that something so simple — in terms of ease and ingredients — (and secretly nutritious) can taste so good. We are continuously won over. I know you will be, too!
Tell me… The logical progression from here … thin slices of veg or fruit? What do you think?
- 1 cup besan flour (also called garbanzo bean, chickpea, cici bean or gram flour)
- 2 Tbs olive oil
- 3-4 Tbs water
- 1/2 tsp baking powder (certified 100% GF, if needed)
- 1/2 tsp salt
- handful of fresh herb leaves or sprigs, washed and well-dried
- Position a rack in the lower third of the oven and preheat to 350º F.
- Combine the flour, salt and baking powder in a medium bowl. Add the oil and mix with a rubber scraper until the mixture is crumbly. Add 3 Tbs of the water and work together with the scraper or your hands until it forms a ball. Add remaining 1 Tbs water only if needed. Continue to gently knead the dough with your hands right in the bowl until smooth.
- Turn dough out onto a piece of parchment or a Silpat mat that fits onto a large baking tray. Flatten and shape the dough into a square with your hands. Top with a piece of plastic wrap cut to the same size as your parchment or mat, and use a rolling pin to roll the dough into a large rectangle about 1/8-inch thick.
- Gently press your herbs onto the dough in whichever pattern you like. Replace the plastic wrap on top, and make a few sweeps with the rolling pin to ensure the leaves are set in. Using a sharp knife or pastry cutter, lightly score the dough – in squares, rectangles, trapezoids, whatever shape you can dream up.
- Carefully move the entire parchment or Silpat + scored dough onto the baking tray. Bake 15 to 20 minutes, until crisp and lightly golden. Begin checking in with a few minutes remaining on the timer, and cover with foil or parchment paper if the herbs begin to darken.
- Remove from the oven and allow crackers to cool completely on the pan. Gently break at the scores (if they haven't separated on their own already). Crackers will keep in an airtight container for 1 to 2 weeks.
+ Herbs shown here are oregano, rosemary, sage, cilantro and basil. Any other fresh herbs of choice will work -- try thyme, tarragon, chives, parsley, marjoram, dill...
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