These delicious Rosemary & Sea Salt Homemade Crackers are crispy, simple to make and perfect for grazing boards, dips or snacking. Made with pantry staples, they can easily be customised with herbs, cheese, spices or seeds depending on what you have on hand. Once you see how easy homemade crackers are to make from scratch, they quickly become a staple recipe to keep on repeat.
Easy Crispy Rosemary & Sea Salt Homemade Crackers
Easy Crispy Rosemary & Sea Salt Homemade Crackers
Rated 5.0 stars by 1 users
Category
Snacks
Cuisine
Australian
Author:
Ashley's Place
Servings
5
Prep Time
10 minutes
I absolutely love making my sourdough homemade crackers they are my absolute favourite, but I know not everyone has a sourdough starter so I made you a homemade crackers recipe with simply pantry ingredients and no need to have sourdough starer for this recipe.
Ingredients
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250g Plain Flour (All purpose Flour)
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110ml Water
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55ml Olive Oil
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¼ Tsp Baking Powder
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1 Tsp Salt + extra for top (*see note 3)
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About 3-4 Sprigs of Rosemary
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1tsp of Sesame seeds for the top (optional)
Directions
Preheat your oven to 180°C (355°F) and line a large baking tray with baking paper (*see note 1)
Chop your rosemary into smaller pieces and add it with your Flour, water, oil, 1 tsp salt and baking powder into a bowl and give it a good mix around.
Once it is mostly combined tip it out onto your bench and knead with your hands for about 1 minute. We do this so it all mixes together well. If you find your dough is really dry you can add a but more water but only do 1 tsp at a time. It should be ok though with the measurements (*See Note 2)
Grab your piece of baking paper and roll out on your bench. It shouldn’t stick to your rolling pin but if you find it is just pop another piece of baking paper over the top. Try not to add more flour as it can dry it out too much. Roll into a thin layer only a couple of mm thickness. Don’t stress about it being a perfect shape
Once you have rolled it out you can add more sea salt on top you want a good ½ tsp or so here to add flavour and then your sesame seeds as well. Once both are added go over with your rolling pin to lightly push them into the dough, this way the seeds will stick to your crackers more
Then grab a sharp straight edge knife or a pizza cutter, cut your dough into squares shapes. you can use a ruler if you want them straight but honestly I don’t mind the rustic look
Once cut pop your dough on the baking paper on your baking tray and into the oven and bake away for about 25-30 mins until your crackers are golden brown. If you find the outside is cooked but the middle ones are still a bit blonde just take the outside once off & leave the middle to bake a bit more
Take them out of the oven, and pop them onto a cooling rack to cool completely. Break any up that are still joined together and enjoy
Pop them into a airtight container for up to about 10-12 days
Recipe Note
Notes & FAQ's:
You want a larger baking tray for this one but if you don't have a large one just use 2 smaller ones and divide your dough into 2 parts. We will use the baking paper to roll out our dough as well and then bake it. So you only need the 1 piece to line, roll and bake the crackers
This dough isn't a super wet dough but should be nicely combined with no flour bits. If you do find its really dry and cracking as you roll you can add a bit more water but only do this 1 tsp at a time, add a bit, mix and then see how it is before adding more. It should be ok with the measurements provided but incase it isn't you can add a bit more water
We want to add a good dash of salt to these, with the sourdough crackers they have a lot of flavour coming from the sourdough starter but because these don't adding a good amount of salt in the crackers and then on top helps to add the flavour that they need so don't be afraid to add a good dash on top as well.
You want to roll these out quite thinly and don't be afraid to roll your dough out, you can push down on it pretty firmly to roll it out so it becomes nice and thin. The crispiness comes from the biscuits being thin, if you roll them a bit thicker they may take longer to bake.
Q. Can I use other herbs i don't like rosemary?
A. You sure can you can use any that you like, Italian herbs, garlic etc will all work beautifully
Q. Can I use a different oil to olive oil?
A. You can do but it will likely change the flavour of them, if your oil is quite strong in flavour you may taste it in the biscuits but you can use a different one if you like
Q. Can I make them in advance?
A. Yep you can do, just make sure you store them in an airtight container so they keep their freshness.