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.
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Chop rosemary and combine with flour, salt, pepper and garlic powder.
Add olive oil and water. Mix until well combined and crumbly.
Place ball of dough on a lightly floured surface. Roll out thin and cut shapes.
Place pieces on a baking sheet and bake for 12-15 minutes, or until golden brown.
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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Crackers are so simple and delicious. Plus rosemary – even better!
And your photography is beautiful too!
Thanks for your nice comments Charlotte
Hope to see you around.
Yum! And your pinterest is the bomb!!
Thanks Sadie
Following you back
Oh these rosemary crackers look divine, Barb! I’m going to try making some. Thanks for the recipe!
This is the first time I am gonna try Rosemary crackers. I am so excited to try this recipe.
These look wonderful! Why bother buying crackers when you can make delicious looking and wholegrain ones like these. Thanks for sharing!
These look really delicious! I love making homemade crackers and I recently made parmesan cheddar ones (http://meatballsandmilkshakes.com/2012/01/04/parmesan-cheddar-crackers/), so great!
Thanks guys for the nice words:)
@bhavani Totally agree, so easy and healthy at the same time
I love eating cheese and biscuits, but normally purchase high baked water biscuits. But after seeing how lovely these are I can’t wait to make some.
I actually haven’t had these crackers together with cheese, will need to try that soon! Thanks for stopping by
How long do these keep for? Think I can get away with making a double batch on Sundays and eat them through the work week?
Hi Julie – Yeah, I think you could get away with a double batch! I’ve kept mine out for a few days and they still tasted great. If you store them in a container they may get a bit soft. Let me know how they turn out for you
I’m on the hunt for a good cracker that I can make the dough in advance and then slice and bake (or roll and bake). Have you ever tried refrigerating the dough for a few days?
Hi Laurie – I never tried refrigerating the dough for a few days but I don’t see why it wouldn’t work? Maybe test it by making half of the recipe. It’s possible the dough will be crumbly so I would let it sit out for a few minutes before slicing. Let me know if you ever try out that method, I’m curious.
2-3 dozen??? I barely have 12 crackers waiting for the oven. The dough was miserable to work with (I used 100% whole wheat flour) and followed recipe to the ‘T’. Hope they taste good but not worth the effort thus far!
Hmm, I stated that the dough is crumbly. And keep in mind that this is not exact science..maybe your crackers were thicker than mine? I’m sorry this didn’t work out well for you, Linda.