Red Meat Allergy Friendly Garlic Crackers with Roasted Garlic
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp olive oil
For the crackers
- 1 cup all-purpose flour, plus more for dusting
- ½ tsp baking powder
- ½ tsp fine salt
- ¼ tsp garlic powder
- 3 tbsp unsalted butter, cold and cut into small pieces
- 3–4 tbsp cold water
- 1 tbsp olive oil
- ½ tsp flaky sea salt
- 1 tsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top quarter off the head of garlic to expose the cloves, place it cut-side up on a small piece of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are deeply golden, very soft, and fragrant. Unwrap and let cool for 10 minutes, then squeeze the softened cloves out of their skins into a small bowl. You should have about 2 tbsp of roasted garlic paste.
- 2
Reduce the oven temperature to 375°F (190°C). Line a large baking sheet with parchment paper.
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