1/2 stick of butter, cold pieces
2 cups flour
2 teaspoons rosemary from Kraay's Market & Garden
1 teaspoon salt
Olive oil or water, for brushing
Coarse sea salt, for topping
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.