Rosemary Olive Oil Crackers
In short: Thin, snappy crackers flavored with rosemary and olive oil, made from pantry basics. Roll, cut, bake and cool in about an hour. It takes about 55 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 15 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 165 kcal
A good homemade cracker is thin, brittle and tastes of what you put in it. This one uses olive oil for richness and fresh rosemary for aroma, with just enough baking powder to give a light snap. The dough rests for 15 minutes so it rolls out thin without springing back. Serve the crackers with cheese, dips or soup, or pack a handful with fruit for a lunchbox.
Instructions
- Heat the oven to 190°C (375°F). Line two baking trays with baking paper.
- Whisk the flour, sugar, baking powder, fine salt and rosemary together in a large bowl.
- Add the 60 ml of olive oil and the water. Stir, then knead in the bowl for 1 minute to a smooth, firm dough. If it is crumbly, add water 1 teaspoon at a time. Cover and rest for 15 minutes.
- Divide the dough in half. Roll each half on a lightly floured sheet of baking paper into a rectangle about 1.5 mm (1/16 inch) thick, as thin as you can manage.
- Prick the dough all over with a fork. Cut it into rectangles about 4 x 6 cm (1 1/2 x 2 1/2 inches) with a pizza cutter, leaving them in place. Brush with oil and sprinkle with flaky salt.
- Slide each paper sheet onto a tray. Bake for 12 to 15 minutes, turning the tray halfway, until pale gold and crisp. The thin edges brown first, so lift those off early.
- Cool on a rack. The crackers crisp up as they cool. Break them apart along the cut lines.
Tips
- Rolling thin is the one real skill here. A pasta machine on its second-widest setting gives even sheets that bake at the same speed.
- Swap the rosemary for thyme, cracked black pepper, fennel seeds or sesame seeds. Whole-wheat flour can replace half of the white flour.
Questions and answers
How do I get homemade crackers evenly crisp?
Roll the dough to an even 1.5 mm, prick it so steam escapes and bake on the middle rack. Remove the browner outer pieces first and give the rest a few extra minutes.
How long do homemade crackers keep?
Cooled completely and stored in an airtight tin, they keep for 1 week. If they soften, re-crisp them in a 150°C (300°F) oven for 5 minutes.
Can I make the cracker dough ahead?
Yes. Wrap the dough and chill it for up to 2 days. Let it stand at room temperature for 20 minutes before rolling.
How long does it take to make Rosemary Olive Oil Crackers?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Rosemary Olive Oil Crackers?
About 165 kcal per serving, with 2 g of protein, 18 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 165 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 340 mg |
Estimated values, calculated from the ingredients.
