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.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Roxane McNulty
½cupof Unbleached all-purpose flour
½cupof Whole wheat flour
¼teaspoon+ ⅛ teaspoon of Sea salt
2teaspoonsof Rosemary, crushed between your palms
⅛teaspoonof Garlic powder
1Tablespoonof Canola oil (non-gmo is best)
¼cup+ 2 tablespoon of Water
½teaspoonof 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 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.
Depending on how thin you roll your dough you will need to watch your cooking time.