Homemade Rosemary Crackers
An easy recipe for light and crispy homemade crackers, flavored with dried rosemary.
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Equipment
- Baking Sheets + Parchment Paper
Ingredients
- 2 cups all-purpose flour, fluffed, spooned and leveled (plus extra flour for rolling the dough)
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp baking powder
- 1 tsp dried rosemary (or 2 tsp finely chopped fresh rosemary)
- 4 tbsp unsalted melted butter (or olive oil)
- ¾ cup + 2 tbsp water
Instructions
- Preheat the oven to 325 F, and position two racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
- In a bowl, combine the flour, salt, baking powder and rosemary. Add the melted butter or oil and 3/4 cup of the water, stirring into a shaggy dough. Add the remaining 2 tbsp water a little at a time, only using enough to bring the dough together until it's soft, moist and sticky.
- Generously flour a clean work surface, and scrape the dough onto the flour. Flour the top of the dough as well.
- Roll the dough out thinly, to at least 14x18 inches and 1/8 inch thick, using as much flour as needed to keep the dough from sticking to the counter and your rolling pin.
- Brush the excess flour off the top of the dough, and use a 2 1/2 inch round fluted cutter to cut as many rounds of dough as you can. Arrange the cut dough closely together on the parchment lined baking sheets.
- Gather up the dough scraps, press them back together, roll the dough out again, and continue to cut as many crackers as you can. The dough will likely resist rolling out at this point. If this happens, let it rest for 5-10 minutes then try again. Depending on the size of cutter you use, you should be able to cut around 56 crackers.
- Once all the crackers are cut, use a fork to prick each cracker a few times, to help prevent them from puffing up too much in the oven.
- Bake the crackers for about 30-40 minutes, rotating the pans halfway through. The crackers should be crisp and golden brown, and will have some areas that may be bubbly or puffed. If, after cooling the crackers, they seem at all bendy and chewy instead of dry and crunchy, they're under-baked, and you'll need to return them to the oven to continue baking them until crisp. If you don't roll the dough thinly enough, the crackers will take longer to bake through.
- Cool the crackers completely before storing in an airtight container.
Notes
Homemade crackers can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3-6 months.
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