Homemade crackers made with local and organic ingredients are quick, easy and wholesome. These buttery crisps have hints of rosemary and sea salt – a perfect winter cheese plate offering. They pair well with soft cheese, like Picabo Desert Farm’s Peppered Chèvre. I allowed for rustic shapes by not being meticulous in rolling and cutting with a pizza cutter. You can be more precise, or have fun and use cookie cutters of any shape or size, adjusting cooking time as needed. Makes 2 baking sheets, approx. 4 dozen crackers.
Add ½ stick of unsalted butter, cubed and chilled, 2 cups of flour, 2 teaspoons dried rosemary, and 1 teaspoon salt to a food processor or mixing bowl. Pulse in food processor until combined. If using mixing bowl, cut butter into flour using two knives or pastry cutter.
Add 1/2 cup water, slowly, to the mixture. Mix until combined, adding more water if needed. Dough should hold together but not be sticky. Knead into a ball and chill 15-30 minutes in the fridge. Once chilled, heat oven to 400 degrees.
Use parchment paper to create a floured work surface for rolling and cutting the dough. Split dough in quarters for ease. Roll dough out into a thin (no more than ¼” thick) rectangle shape, flouring as needed, then score or cut to your preferred size. Prick each cracker with a fork, brush with water or olive oil & sprinkle sea salt.
Move parchment paper with prepped crackers onto a baking sheet and bake for 10-15 minutes, checking every 5 for burning edges. Rotate pan as needed. Remove from oven when slightly browned and crisp. Cool on rack and then break apart. Store in an airtight container for a few days.
1/2 stick of butter
2 cups flour
2 teaspoons rosemary
1 teaspoon salt
Olive oil or water, for brushing
Coarse sea salt, for topping