Best Rosemary Crackers Recipes

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CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS



Crispy Rosemary Sea Salt Flatbread Crackers image

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 32m

Yield 60

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  • Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
  • Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  • Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  • Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g

HOMEMADE ROSEMARY CRACKERS



Homemade rosemary crackers image

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

Provided by Emma Freud

Categories     Side dish

Time 25m

Number Of Ingredients 5

150g plain flour
1 tsp flaky sea salt
1 tsp golden caster sugar
1 tbsp finely chopped rosemary , plus 1 tsp for sprinkling on top
80ml water mixed with 2 tbsp olive oil

Steps:

  • Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
  • On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
  • Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
  • Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.2 milligram of sodium

ROSEMARY AND PEPPER CRACKERS



Rosemary and Pepper Crackers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 8

1 1/4 cups all-purpose flour, plus for dusting
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, minced
1/2 teaspoon coarsely ground black pepper
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus up to 2 tablespoons

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
  • Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
  • Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

SOURDOUGH ROSEMARY CRACKERS



Sourdough Rosemary Crackers image

If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.

Provided by ChefJackie

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 45m

Yield 90

Number Of Ingredients 7

1 cup all-purpose flour
1 cup sourdough starter discard
¼ cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 teaspoon kosher salt
olive oil cooking spray
½ teaspoon flaked sea salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
  • Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
  • Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
  • Remove from the oven and let cool on a baking rack.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 1.8 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 31.8 mg, Sugar 0.1 g

PARMESAN-ROSEMARY ICEBOX CRACKERS



Parmesan-Rosemary Icebox Crackers image

This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 20 crackers

Number Of Ingredients 8

3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten

Steps:

  • Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
  • Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  • Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

ROSEMARY WHEAT CRACKERS



Rosemary Wheat Crackers image

No one will believe you made these delightful rosemary scented crackers with a sprinkling of kosher salt. They are easy to make and are better than store-bought.-Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Time 35m

Yield 4 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 cup olive oil
1/2 cup 2% milk
1-1/2 teaspoons kosher salt, divided

Steps:

  • In a small bowl, combine the flours, sugar, salt and rosemary. Gradually add oil, tossing with a fork to combine. Add milk; toss with a fork until mixture forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough into three equal portions. On a greased baking sheet, roll out one portion into a 9-in. x 8-in. rectangle, about 1/16-in. thick. Sprinkle with 1/2 teaspoon kosher salt. Using rolling pin, gently press salt into dough. Prick holes in dough with a fork. Score dough into 16 pieces. Repeat with remaining dough. , Bake at 400° until edges are lightly browned, 9-11 minutes. Immediately cut along the scored lines. Cool completely on baking sheets. Store in an airtight container.

Nutrition Facts : Calories 30 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ROSEMARY-PARMESAN CRACKERS



Rosemary-Parmesan Crackers image

This is a delicious, fast, and easy way to make a great appetizer anytime because you can make the dough up to 2 days ahead. I just keep some in the fridge. These crackers are fabulous with wine and great as a side for soup. The recipe was originally from a Williams-Sonoma handout.

Provided by CJ139022

Categories     High In...

Time 4h10m

Yield 24 crackers, 6 serving(s)

Number Of Ingredients 7

3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon fresh rosemary, chopped
4 tablespoons unsalted butter
1 cup parmigiano-reggiano cheese, grated
1/4 cup heavy cream

Steps:

  • In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
  • Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
  • Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
  • Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.

Nutrition Facts : Calories 215.3, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.5, Sodium 619, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 7

PARMESAN-ROSEMARY CRACKERS



Parmesan-Rosemary Crackers image

Categories     Bake     Parmesan     Rosemary

Yield makes 16

Number Of Ingredients 10

1 cup warm water (about 110°F)
1 teaspoon active dry yeast
3 tablespoons extra-virgin olive oil, plus more for bowl and plastic wrap
15 ounces (about 3 cups) all-purpose flour, plus more for dusting
2 teaspoons coarse salt, plus more for sprinkling
2 teaspoons honey
1/4 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
1 large egg, lightly beaten
Freshly ground pepper
3 tablespoons fresh rosemary leaves

Steps:

  • In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast. Let stand until foamy, about 5 minutes. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add cheese and mix for 1 minute more.
  • Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
  • Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour. Each piece should be about 8 by 5 inches. (Alternatively, you can roll out the dough with a rolling pin.) Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
  • Preheat the oven to 350°F. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Crackers can be kept in an airtight container at room temperature for up to 3 days.
  • Parmesan-Rosemary Crackers how-to
  • After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.

GLUTEN FREE ROSEMARY CRACKERS



Gluten Free Rosemary Crackers image

Photo courtesy of Almond Board of California The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy! http://www.elanaspantry.com/silver-dollar-pancakes/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 22m

Yield 24 crackers, 4-6 serving(s)

Number Of Ingredients 5

1 3/4 cups blanched almond flour
1/2 teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

Steps:

  • In a large bowl, combine almond flour, salt and rosemary.
  • In a medium bowl, whisk together olive oil and egg.
  • Stir wet ingredients into almond flour mixture until thoroughly combined.
  • Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
  • Remove top piece of parchment paper.
  • Transfer the bottom piece with rolled out dough onto baking sheet.
  • Cut dough into 2-inch squares with a knife or pizza cutter.
  • Bake at 350° for 12-15 minutes, until lightly golden.
  • Let crackers cool on baking sheet for 30 minutes, then serve.

Nutrition Facts : Calories 49.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 52.9, Sodium 308.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 1.6

ROSEMARY-PARMESAN ICEBOX CRACKERS



ROSEMARY-PARMESAN ICEBOX CRACKERS image

Yield 24 crackers

Number Of Ingredients 8

3/4 cup all-purpose flour
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. chopped fresh rosemary
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-
inch pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup heavy cream

Steps:

  • In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass. Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days. Preheat an oven to 325°F. Line a baking sheet with parchment paper. Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers. Variations: Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 tsp. salt and 1/2 tsp. cayenne as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream. Following the instructions above, refrigerate, slice and bake the crackers. Black PepperLemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 tsp. salt, 1 1/4 tsp. cracked pepper and zest of 2 lemons as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 Tbs. cream. Following the instructions above, refrigerate, slice and bake the crackers. Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature. Williams-Sonoma Kitchen.

BLUE CHEESE WITH ROSEMARY HONEY ON CRACKERS



Blue Cheese with Rosemary Honey on Crackers image

Provided by Katie Brown

Categories     Cheese     Dairy     Appetizer     Cocktail Party     Quick & Easy     New Year's Eve     Blue Cheese     Rosemary     Winter     Honey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 6

1 cup mild honey such as alfalfa or clover
3 sprigs fresh rosemary
1/8 teaspoon kosher salt
1 (10-ounce) block blue cheese, frozen
40 crackers
3 scallions (white and light green parts), thinly sliced on diagonal

Steps:

  • In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)
  • Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve

ROSEMARY SEA SALT CRACKERS



Rosemary Sea Salt Crackers image

Make and share this Rosemary Sea Salt Crackers recipe from Food.com.

Provided by Cheese Please

Categories     < 60 Mins

Time 40m

Yield 45 crackers, 10 serving(s)

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons olive oil
1/2 cup water
2 sprigs rosemary
3/4 teaspoon sea salt

Steps:

  • Preheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl.
  • Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl).
  • Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work the first ball.
  • Lightly flour your work space and with your fingers press the dough into a flat oval. Use a rolling pin to further roll out the dough. I suggest using one because you want the dough to be pretty thin.
  • With a cookie cutter or biscuit press, cut out each cracker and place on baking sheet. Continue to do so for each ball of dough, or in batches depending on the size and how many baking sheets you use.
  • Lightly brush the top of the dough with some water and sprinkle the top of each cracker with the rosemary sea salt mixture. Be careful not to over season the crackers. Bake for 8-10 minutes till slightly golden. Remove and let cool.

Nutrition Facts : Calories 169.9, Fat 4.5, SaturatedFat 0.6, Sodium 408.1, Carbohydrate 28.2, Fiber 1.5, Sugar 0.1, Protein 4

ROSEMARY PARMESAN CHEESE REFRIGERATOR CRACKERS



Rosemary Parmesan Cheese Refrigerator Crackers image

Make the dough a day ahead and refrigerate. Bake the next day for some fantastic, different and chic appetizers to go with drinks.

Provided by Kasha

Categories     Cheese

Time 45m

Yield 20 crackers

Number Of Ingredients 8

3/4 cup all-purpose flour
1 teaspoon coarse salt
1 pinch white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten

Steps:

  • Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
  • Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  • Heat oven to 325°F
  • Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Nutrition Facts : Calories 61.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 2.7

ROSEMARY FIG CRACKERS



Rosemary Fig Crackers image

These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them. http://www.elanaspantry.com/rosemary-fig-crackers/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 20m

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 6

1 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon rosemary, minced
3 -4 dried figs, chopped
1 egg
1 tablespoon olive oil

Steps:

  • In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
  • Mix in egg and oil until well combined.
  • Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
  • Cut dough with a knife or pizza cutter into 2 inch squares.
  • Bake at 350°F for 10-12 minutes until golden brown.
  • Cool and serve.

PEPPERED ROSEMARY OAT CRACKERS



Peppered Rosemary Oat Crackers image

Provided by The Hearty Boys

Categories     appetizer

Time 45m

Yield 60 pieces

Number Of Ingredients 8

2 cups old-fashioned rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chopped rosemary leaves
3/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 cup plus 2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F.
  • Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.

PEPPERED ROSEMARY OAT CRACKERS



PEPPERED ROSEMARY OAT CRACKERS image

Categories     Bread

Number Of Ingredients 8

2 cups old-fashioned rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chopped rosemary leaves
3/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 cup plus 2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F. Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.

ROSEMARY RAISIN ALMOND PULP CRACKERS



ROSEMARY RAISIN ALMOND PULP CRACKERS image

Yield 20 crackers

Number Of Ingredients 8

1 cup almond pulp
½ teaspoon baking soda
½ teaspoon sea salt
2 tablespoons olive oil
2 tablespoons raisins
2 teaspoons ground flax seeds (omit for SCD & reduce olive oil to 1-1/2 tablespoons)
3 teaspoons shelled sunflower seeds
1 sprig rosemary

Steps:

  • Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin. Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers slightly. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they've been dried. Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!

ROSEMARY CHEESE CRACKERS



ROSEMARY CHEESE CRACKERS image

Categories     Bread     Cheese

Yield many 2.5 doz

Number Of Ingredients 7

2 cups (8 ounces) grated sharp Cheddar cheese
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
2 teaspoons dried rosemary
1 teaspoon sea salt, plus more for sprinkling on top
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground cayenne pepper

Steps:

  • Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined. Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl. Add the flour mixture to the cheese mixture and stir to combine thoroughly. Turn the dough onto a piece of wax or parchment paper. Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle. Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable. When ready to bake, preheat the oven to 375°F. Remove the dough from the refrigerator. Cut the log into 1/4-inch-thick slices and arrange them on a baking sheet. Using a fork, prick the center of each cracker several times and sprinkle with salt. Bake for 12 to 15 minutes, until golden brown around the edges. Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days. The dough for these crackers can be made a day or two in advance and refrigerated until you are ready to bake and serve. Crackers can be frozen and then reheated in the oven for a few minutes before serving

ROSEMARY CRACKERS



ROSEMARY CRACKERS image

Categories     Bread     Herb     Appetizer     Bake     Cocktail Party     Kid-Friendly

Yield 2 sheets

Number Of Ingredients 6

2 cups flour
1 tsp. baking powder
1 tsp. kosher salt
2/3 cup warm water
1/3 cup olive oil
2 tbs. fresh rosemary (chopped)

Steps:

  • Preheat oven to 400. Lightly spray or grease two large cookie sheets with olive oil. Combine flour, baking powder, salt, and 1 tablespoon of the rosemary. Mix in water and oil until dough forms a smooth ball. Separate the dough in two, and flatten on each cookie sheet. The thinner the dough, the crispier the cracker. You can use a roller, but my kids and I prefer spreading it with our fingers. Sprinkle remaining rosemary on the tops and pat down. Use a pizza-cutter to cut before baking for even crackers, or break unevenly after baking for a more rustic look. Bake for approximately 10 minutes, or until crispy.

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