Rosemary Crackers

June 9, 2010 § 2 Comments

There’s no going back to Saltines.  Setting a chunk of time out of your day to make crackers might sound a tad laborious and perhaps a bit blase, but I guarantee you’ll have no regrets when these crunchy little discs come shuttling out of the oven.

This recipe uses simple ingredients that you likely have on-hand: the dough is primarily comprised of whole-wheat flour mixed with a little salt, pepper and fresh rosemary.  (I should note, the possibilities here are endless – try adding a little Parmesan cheese or, if you’re not a fan of rosemary, choose a different herb of your liking.  I was inspired to make this recipe by Sparkling Ink, so I took my cue from Tina and stuck with rosemary.)  This cracker isn’t chock-full of butter, so it doesn’t taste buttery.  But it has great flavor from the dried herbs and a delectable crunch from the egg wash.

The dough comes together like a standard scone or biscuit.  I give it a twenty minute rest in the fridge while I clear the decks, preheat the oven and flour my counter top.  I roll out the dough in two to three batches (while one batch cooks, I roll out the second batch).  From start to finish, you can sit down to a plate of crackers and delectable spread in just over an hour.  What’s more, while these treats are delicious warm, they also have a terrific shelf life so you can make them several days in advance.  Just be sure to let them cool completely before packaging them in an air-tight container.

Ingredients for the Dough:
1.5 cups whole wheat flour
1 cup white flour
1/2 teaspoon sea salt
1 teaspoon baking powder
3+ teaspoons rosemary, fresh
3 tablespoons cold butter, unsalted
3/4 cup milk or non-dairy alternative with no added sweetness
1 egg
sea salt, pepper, rosemary for sprinkling

Ingredients for the Egg Wash:
1 egg
splash of water, milk or cream


1.  Combine dry ingredients with a fork.  In a large bowl, combine milk and egg and set aside.  Remove butter from the fridge and crumble and combine into flour mixture with fingers until flaky.  Slowly add flour & butter mixture to liquid.  Depending on the humidity, you might not need all of the flour (I generally don’t use it all).  Gently mix with a wooden spoon until the dough just comes together.  Don’t overwork the dough – stirring or kneading will form gluten and yield a tough cracker.  The dough will be a little bit sticky – that’s good!  Form dough into a disc with your hands, wrap in waxed paper or plastic wrap and immediately place in the fridge.  Let the dough rest and chill for 20 minutes.

2.  Preheat oven to 400 degrees.  Meanwhile, flour a work surface.  Divide dough into two or three pieces and place extra dough in the fridge.  Begin to roll out the dough.  (A few tips: Roll dough in one direction and pick dough off surface of your counter before rolling a second time to prevent sticking.)  When dough is approximately 1/8″ in height, flour a small cookie-cutter and begin to cut crackers.  Place dough discs on a Silpat baking sheet or greased pan.

3.  Brush each cracker with egg wash and sprinkle with sea salt, freshly-ground black pepper and additional rosemary.  Bake for exactly 15 minutes, until golden-brown.  Let rest on the baking sheet for 1 minute and then transfer to a wire rack.  Cool completely before packaging.

Diet Notes: Nut-free


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