Rosemary Sea Salt Crackers

Amy Mattias
Homemade crackers are quick, easy and wholesome when made with local and organic ingredients. 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 butter, flour, rosemary, and 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.

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