rosemary crackers

$1.20 recipe

“Why are crackers so ‘spensive?” (read that with attitude)

That’s what runs through my head every time I wander down the cracker aisle. I rarely buy crackers, but when you’re entertaining and you’ve got four or five different dips, they’re kind of required. Sure, you can have pita wedges, vegetables, or pretzels, but nothing beats a cracker.

I’m really excited about this recipe. Not because they’re the best cracker that I’ve ever had (admittedly, they’re not), but because it’s a really fun project and there are so many ways to alter and expand the recipe. I seriously can’t wait to try more!

These crackers did turn out pretty tasty (I polished them off in just a couple days, thanks in part to a yummy batch of hummus). They had just the right amount of crunch without being too hard. I didn’t taste the rosemary or cracked pepper as much as I’d like, though, and next time I’ll also add a sprinkle of salt to the top of the crackers before baking. That being said, I definitely think you should try making your own crackers. It was surprisingly easy and definitely fun! …I’m going to try a whole wheat olive oil version next!

Rosemary Crackers

Rosemary Crackers

rosemary crackers
 
Prep time
Cook time
Total time
 
Total Cost: $1.20
Ingredients
  • 2 cups all-purpose flour $0.45
  • 1 tsp baking powder $0.10
  • ½ tsp salt (plus more for sprinkling) $0.05
  • 1 Tbsp rosemary $0.15
  • to taste freshly cracked pepper $0.05
  • 4 Tbsp cold butter $0.40
  • ½ to ¾ cup cold water $0.00
Instructions
  1. Chop the rosemary well so that there are no large, sharp pieces. Add the rosemary, flour, baking powder, salt, and some freshly cracked pepper to a food processor and pulse until the mixture is evenly mixed (or just stir them together in a bowl).
  2. Cut the butter into pieces and add it to the food processor. Pulse the mixture until the butter is completely incorporated and no chunks remain. Or, cut the butter into the flour mixture with pastry cutter, two knives, or just with your hands until the butter is completely worked into the flour mixture.
  3. Slowly add cold water to the food processor while pulsing, just until it forms a dough (or stir it in by hand until a dough forms). Depending on the humidity and moisture level in your flour, it will take between ½ and ¾ cup water. I used approximately ⅔ cup.
  4. Preheat the oven to 400 degrees. Turn the dough out onto a lightly floured surface and roll it out until it is approximately 1/16th inch thick. Use a pizza cutter or knife to cut the dough into small rectangles, squares, or triangles. Prick each “cracker” with a fork. Carefully transfer the cut crackers to a baking sheet lined with parchment paper.
  5. Sprinkle the crackers lightly with salt, if desired. Bake the crackers for 20-25 minutes, or until they are golden brown. The total amount of baking time needed will depend greatly on the thickness and size of the crackers, so watch them closely. Allow the crackers to cool and then store in an air-tight container at room temperature.

Rosemary Crackers

Step By Step Photos

dry ingredientsMaking crackers is a lot like making pie dough or biscuits. You mix the dry ingredients together first, then work in the butter, and then add liquid until a dough forms. I used a food processor just to make it quick and easy. You can do it by hand, but it will take a bit of elbow grease to work the butter in. Anyway, first combine the flour, rosemary, baking powder, salt, and pepper. You’ll want to chop the rosemary up a bit first to prevent large pieces that can poke.

butterCut the butter into a few pieces and add it to the food processor. Pulse the mixture until the butter is completely worked in and no chunks remain. In a pie or biscuit dough you’d want some chunks because that’s what makes it flakey, but I didn’t want a flakey cracker, so I worked it in completely.

worked in butterSee? The butter is completely worked in.

waterSlowly start to add cold water while pulsing (or just stir in a little bit at a time) until it forms a dough. I know this doesn’t look like dough, but that’s because the blade cuts it when it pulses. I took a chunk and squeezed it together with my hand and it definitely held together like a dough, so I knew it was done. I used about 2/3 cup water, but you may need slightly more or less depending on humidity and other factors.

doughTurn the dough out onto a lightly floured surface.

roll doughRoll the dough out really, really thin. I probably could have rolled mine even thinner. It does puff up slightly when baked. You may also want to re-dust the work surface as you roll it out to make the crackers easier to lift once cut.

cut crackersI used a pizza cutter to cut the dough into small rectangles (don’t use a lot of pressure to prevent damage to your counter top and pizza cutter).

prick crackersI really didn’t know exactly how these would turn out, so I decided to only prick about half of them with my fork. I ended up liking the pricked crackers better than the non-pricked, but that’s just personal preference.

transfer crackersCarefully transfer the crackers to a baking sheet covered in parchment paper. Bake the crackers in a preheated 400 degree oven for 20-25 minutes, or until they’re golden brown. You’ll want to watch them closely because the size and thickness of your crackers will greatly influence the amount of time needed to achieve golden-brownness.

baked rosemary crackersAnd then they’re done and absolutely adorable… and pretty tasty, too!

Rosemary CrackersAnd SO good with hummus!

13 Comments

  1. eting says:

    If I wanted to replace all purpose flour with wheat flour, would the measurements be different?

    • Hmm, I’m not sure. I’d have to experiment with it. Whole wheat flour tends to absorb more moisture than all-purpose, so the measurements may change slightly.

  2. susanne says:

    i made these yesterday from a slightly different recipe, and they are irresistible! i cannot stop snacking on them! here’s the ingredient list:
    1.5 cups unbleached flour
    .25 cup whole wheat flour
    1 teaspoon baking powder
    .75 teaspoon salt
    2 tablespoons chopped rosemary
    .5 cup water
    .33 cup olive oil
    whisk together dries and herbs; combine water and oil and stir into dries; knead a few times to combine everything; form a ball, and cut it in half, then half again and again to get 16 tiny balls; roll each little ball out very thin and transfer to parchment on cookie sheet (i got 4 to a sheet); grind salt on top; bake at 450 for 5-6 minutes; cool on a rack; store tightly covered.

    next time (tomorrow?) i’ll add even more rosemary. these are soooo good!

    • I need to try that! :D

      • susanne says:

        yup, i made them again, this time with grated salt on top–even better! the freeform crackers could be scored for separation, but i like their natural shapes, which break into serving size without crumbling.

  3. Trish says:

    Could you use a dehydrator instead of baking them in the oven?

    • Hmm, I’m not sure because I’ve never tried to bake anything with a dehydrator (I don’t own one). I’m not sure that the heat would be enough to brown the crackers.

  4. Susan says:

    Do you need to use rosemary? I am not a big fan.

  5. Lauren says:

    I don’t have a food processor. Could I just mix it together really well?

    • You’ll want to mix the dry ingredients together first, and then add the chunks of butter and work the butter in until it looks like damp sand. You can use a special pastry cutting tool to do this, or just kind of rub it into the flour mixture with your hands. Make sure the butter is cold, though, you don’t want it to “melt” into the flour mixture.

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