Easy Homemade Rosemary + Sea Salt Crackers
Rosemary + Sea Salt Crackers are buttery, crispy, light and easy to make. They are the perfect accompaniment for a cheese plate or your favorite dip.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon fresh rosemary, minced (or 1 tsp dried rosemary)
- 1 teaspoon sea salt, if coarse, crumble with fingers before adding
- ½ teaspoon baking powder
- ½ cup unsalted butter, room temperature, cut into small pieces
- ½ cup milk, 2% is what I use
- 1 tablespoon extra virgin olive oil, for brushing
- coarse sea salt, for sprinkling on top
Instructions
- In a large bowl, whisk together the flour, rosemary, sea salt, and baking powder. Add the softened butter and use your hands to mix until the mixture resembles coarse sand. Add the milk and mix.
- Turn the dough onto a lightly floured work surface and knead for a couple minutes until the dough is smooth. Divide the dough in half and flatten each portion into a disk. Wrap individually in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Working with one disk of dough at a time, remove the dough from the refrigerator and place on a work surface that's been lightly dusted with flour. Roll the dough very thin, about 1/16". Cut into rectangles (or other shapes). Carefully transfer the crackers to a parchment lined sheet pan. Dock with a fork. Lightly brush the tops with olive oil or use olive oil cooking spray. Sprinkle with coarse sea salt. (Repeat with the other disk of dough.) (See notes 1 + 4.)
- Bake for 18-23 minutes, or until the edges are golden brown. Allow the crackers to cool completely on the baking sheet before serving.
Notes
- Gather up the scraps and re-roll them to make as many crackers as possible.
- Cool completely before placing them in an airtight container to store at room temperature. Enjoy within 3 to 4 days since they are preservative-free.
- Instead of rolling with a rolling pin, use a pasta roller. For this method, divide the dough in fourths rather than in half so it is easier to fit in the roller. Like with pasta, start with the thickest setting and work your way down to the setting for fettuccini (as recommended by your pasta roller).
Nutrition
Calories: 159kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 277mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
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