Black Pepper and Rosemary Crackers

These crunchy little crackers will fill your house with a deep rosemary aroma as they bake.


– 1/2 C of Unbleached all-purpose flour – 1/2 C of Whole wheat flour – 1/4 tsp + 1/8 tsp of Sea salt – 2 tsp of Rosemary, crushed between your palms – 1/8 tsp of Garlic powder – 1 tbsp of Canola oil  – 1/4 C + 2 tbsp of Water – 1/2 tsp of 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.