Semolina Crackers

Preparation info

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By Brent Savage

Published 2010

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  • 75 ml (2⅔ fl oz) milk
  • 12 g ( oz) unsalted butter
  • 125 g ( oz) plain (all-purpose) flour, plus extra for dusting
  • 35 g ( oz) fine semolina
  • 1 g (1/32 oz) sea salt flakes
  • ½ teaspoon baking powder


Heat the milk and butter in a small saucepan to 60°C (140°F).

Place the remaining ingredients in the bowl of an electric mixer fitted with a dough hook. With the mixer on low speed, gradually pour in the warm milk mixture and mix until the dough comes together and is smooth. Wrap in plastic wrap and rest for 20 minutes at room temperature.

Preheat the oven to 170°C (325°F/Gas 3).

Lightly dust the rollers of a pasta machine. Roll the dough out through each setting on the pasta machine, beginning at the largest setting until about 1 mm (1/32 inch) thick. Cut into 3 cm ( inch) squares, place on a baking tray lined with baking paper and bake for 10 minutes or until puffed and lightly golden. Allow to cool on the trays.

These will keep in an airtight container for up to 2 days.