Homemade Rosemary Crackers Recipes

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

SOURDOUGH ROSEMARY CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
• Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
• Remove from the oven and let cool on a baking rack.

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

ROSEMARY AND PEPPER CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

PARMESAN-ROSEMARY CRACKERS

Steps:

• In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast. Let stand until foamy, about 5 minutes. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add cheese and mix for 1 minute more.
• Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
• Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour. Each piece should be about 8 by 5 inches. (Alternatively, you can roll out the dough with a rolling pin.) Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
• Preheat the oven to 350°F. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Crackers can be kept in an airtight container at room temperature for up to 3 days.
• Parmesan-Rosemary Crackers how-to
• After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.