Black Pepper and Rosemary Crackers2013-04-17
- Skill Level: Easy
- Yield : Depends on how big you make them
Yum! These crunchy little crackers will fill your house with a deep rosemary aroma as they bake. They’re not too salty yet super flavorful, by themselves or spread with your favorite dip.
- ½ cup Unbleached all-purpose flour
- ½ cup Whole wheat flour
- ¼ + 1/8 tsp Sea salt
- 2 tsp Rosemary, crushed between your palms
- 1/8 tsp Garlic powder
- 1 tbsp Canola oil (non-gmo is best)
- ¼ cup + 2 tbsp Water
- ½ tsp Freshly ground black pepper, divided
Preheat oven to 425 F and line a baking sheet with parchment paper.
In a medium mixing bowl, mix together the flours, salt, rosemary and garlic powder. Add oil and water, mix until a stiff dough forms.
Divide dough in half. Roll out one half to 1/8 thickness, sprinkle with ¼ tsp pepper. Use a small cookie cutter (I used a 1 inch one) to cut your desired shapes. Repeat with other half of dough. Prick crackers all over with a fork and place on prepared baking sheet.
Bake about 10 minutes, until bottoms are golden brown.
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