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.
2teaspoonsof dried rosemary, crushed between your palms
⅛ teaspoonof garlic powder
1Tablespoonof canola oil
¼ cup+ 2 tablespoons of water
½teaspoonof freshly ground black pepper, divided
Instructions
Preheat oven to 425 degrees 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 ⅛ 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 25 minutes, until bottoms are golden brown.
Notes
No cookie cutters? That’s ok. Use a knife, pastry cutter, or pizza cutter to cut the cracker dough into strips, squares, or rectangles.
Want small crackers? Cut freehand with a knife or use a 1-inch sized cookie cutter.
Don’t overwork the dough. If you handle the dough too much, it toughens up and loses its light, crisp texture.