Black Pepper and Rosemary Crackers

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.

Course Snack

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings servings

Calories 187kcal

Author Roxane McNulty

Ingredients

½ cup of Unbleached all-purpose flour
½ cup of Whole wheat flour
¼ teaspoon + ⅛ teaspoon of Sea salt
2 teaspoons of Rosemary, crushed between your palms
⅛ teaspoon of Garlic powder
1 Tablespoon of Canola oil (non-gmo is best)
¼ cup + 2 tablespoon of Water
½ teaspoon of Freshly ground black pepper, divided

Instructions

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 ⅛ thickness, sprinkle with ¼ teaspoon 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.

Notes

Depending on how thin you roll your dough you will need to watch your cooking time.

Nutrition