Herb thins and easy food

Summer is a time for easy food. Chips and dips are de rigueur barbecues, pool parties, weekend getaways… basically any event you will attend this Summer! I split my New Year’s Eve between the 9pm fireworks with The Boy’s parents and a rental house with friends at Cottage Point, and we had chips and dips at both!

I did have a fabulous New Year’s – we had a great position at Lavender Bay for the fireworks, and Cottage Point is glorious. I could have instagrammed everything, but restricted myself to gorgeous Westhead Beach and the adorable wharf at the bottom of our house.  

Back to food now! The problem I have with many of the crackers or savoury biscuits at these events is that they’re often filled with hidden sugar and fats and/or lacking in flavour.

These oregano and rosemary thins solve this problem – they’re bursting with herby goodness and they’re baked, so the only oil you’ll find in these babies is the oil you put in there yourself. They’re also such a speedy, yet flavoursome snack to have on hand.

Oregano and rosemary thins:

Makes 35

• 1 egg
• 1 tbsp oil
• 1 tsp salt
• Pinch of pepper
• 1 ½ cups plain flour
• 1.5 tbsp oregano
• 1.5 tbsp rosemary
• 1-2 tbsp water

Whisk the egg and oil together lightly. I’d recommend you use a good quality olive oil, as there is so little of it in this recipe. Add the salt and pepper to the whisked mixture.

Chop up your oregano and rosemary nice and finely, then pop them into the mixture. Toss in the flour and give it a good mix to ensure all the herbs are dispersed well.

If your mixture is a little dry, add in some of the water, but only put in enough so that you don’t have any stray crumbs at the bottom of the bowl. This is a pretty dry mix, don’t worry if it’ not perfectly smooth. Smoosh your mixture into as much of a ball as possible.

Preheat your oven to 180° and tear a piece of baking paper double the size of your baking tray.

Fold the baking paper in half and put the  dough in between them. Using a rolling pin, roll it out as thinly as you want – I went for less than ½ a cm. Try to keep your mixture as square as possible as this will make the finished product neater.

When you’ve rolled your dough out, cut off the top half of the baking paper and slice rectangular thins using a sharp knife. I did my cutting free-hand and ended up with uneven biscuits, which I really liked, each one was a little bit different to the last. Feel free to be more precise than me.

Dust the tops with a little bit of olive oil spray and sea salt, then pop them in your oven for 22 minutes, or until the edge pieces start to brown.

Allow them to cool completely (they’ll harden up this way) and serve with whatever dips you like  – I chose chunky cashew&basil and roasted capsicum.