Ever since I started this blog a few months ago, I’ve been baking snacks and treats more than ever. Rather than something sweet, this time I wanted to try baking savory crackers. Since warmer weather has come to NYC (close to 70F in March, not bad huh?), I made crackers with rosemary, an herb that reminds me of Summer. Olive oil is added instead of milk and eggs to create a nice Mediterranean flavor, also making it vegan friendly.
These rosemary crackers are salty with a hint of garlic and peppery spice. I used all whole wheat flour but feel free to use regular white or do a mix, either combination is fine. When the dough is made, it will be crumbly so be patient when rolling it out.
Rosemary Crackers with Olive Oil and Garlic Recipe
Heat the oven to 375°F.
In a bowl, mix the flour, baking powder, salt, rosemary, garlic, salt and pepper. Add the olive oil and water, stirring until mixed well. If dough is still too dry, add a tablespoon of water or as needed. Dough will be crumbly.
On a lightly floured surface, roll the dough out thin with a rolling pin. Cut out rounds or preferred shapes and place dough pieces on a parchment-lined baking sheet or Silpat. Sprinkle course sea salt and fresh cracked pepper on the tops and lightly press into the dough with your fingers. Use a fork to make small holes in each cracker.
Bake crackers for about 12-15 minutes, or until golden and crisp. Let the crackers cool before removing from the pan.
Total Time: 30 minutes
Yield: makes 2-3 dozen crackers
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