Rosemary Sea Salt Crackers

By
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.

Ingredients:

Instructions:

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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