Wednesday, March 28, 2012

Rosemary Crackers

Another Rosemary love...this is a crispy cracker made with rosemary...this is what it looks like when I pat it out on parchment paper, it is then baked, and broken into pieces...sooooooooo can make it square....I am just different..LOL


Rosemary Crackers

Thin, crisp homemade crackers with a delightful rosemary flavor!

Yield:Two large sheets of crackers


2 cups all-purpose flour*
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup warm water
1 tablespoon dried Rosemary (or 2 Tablespoons finely chopped fresh Rosemary)
1/3 cup olive oil or vegetable oil
Salt, for sprinkling


1. In a medium mixing bowl, combine the flour, salt, and baking powder. Add the water, rosemary, and oil and stir until a thick dough forms. Knead several times until dough holds together.

2. Grease 2 large baking sheets (13x18-inch) or 3 smaller baking sheets (11x13-inch). If you have silicone baking mats to line your sheets, you can skip greasing the sheets and use the mats instead.

3. Divide dough into two (or 3) equal portions and press or roll onto the prepared sheets. (When your dough fills the sheets, you'll know it's thin enough!)

4. Sprinkle lightly with salt and use a pizza cutter to cut into squares or strips. (If you cut into strips, after crackers are baked you can break them into smaller pieces for a rustic look.)

5. Bake crackers in a preheated 400-degree oven for 12-15 minutes, until crackers are lightly browned and crisp. Cool on a wire rack. (If you cut into strips rather than squares, break the strips into crackers.)