HOMEMADE CRACKERS

2+1/4 Cups flour
1.5 tsp. baking powder
1 tsp. salt
2/3 cup warm water
1/3 cup olive oil

1/2 teaspoon rosemary
1 clove of garlic

Preheat the oven to 400°F. Do not grease the cookie sheets. Combine flour, baking powder and salt  with garlic and rosemary in the food processor for 10 seconds to chop the herbs. Stir in water and oil mix and pulse until a clumpy dough forms. Turn out onto a floured surface and form into an oblong. Halve the dough and roll thinly using more flour when turning the dough over. Transfer pieces of rolled dough to cookie sheets. Don't worry if they tear - just fit them together without overlapping. Cut them on the sheet into 2" x 4" rectangles before baking or leave whole and break after baked for that rustic look - or cut one sheet and leave the other rustic. Bake until pale golden. Do not brown. Turn the oven off, open the door of the oven half way, and let the crackers dry in the remaining heat.

These crackers taste very buttery, even though there is no butter in them, only olive oil, and they may be considered vegan.