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Jul 13, 2005 11:08 AM

Rosemary Crackers for LindaMc

  • k

You are going to laugh at how absurdly easy this is (and then you'll wonder why you bother to BUY crackers at all). Here's the basic recipe.

2 Cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 Cup warm water
1/3 cup vegetable oil

Preheat to 400. Lightly grease two large cookie sheets (I use spray). Combine flour, baking powder and salt (I use a little extra of kosher or sea salt). Stir in water, oil and mix until a smooth dough forms. Halve dough and flatten to edges on each cookie sheet (this is the only part that takes a little time - a small rolling pin would be great but I use my fingers and love the uneven texture of them). Cut them on the sheet before baking (I use a pizza cutter).

If you want you can do an egg wash of one egg white and 2T water brush the tops and sprinkle on sesame seeds.

I have used an unfiltered olive oil instead of vegetable oil. I typically throw in a bunch of chopped rosemary and occasionally a sprinkle of garlic powder or two. You could really do anything you wanted with these: onion powder, cayenne, other herbs and spices.

They are a simple cracker but seriously addictive and always a big hit. Once I topped with goat cheese and honey and served as an appetizer.

Good luck! LEt me know how it goes.

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  1. Thanks so much! I look forward to giving these a go.

    1. Krissy, thanks so much for posting! Not only does it sound very good, it kind of appeals to me in that previous dumb-epiphany way. Like, "oh, people MAKE crackers. Wow." LOL

      1 Reply
      1. re: Shan

        Yes - thank you - it frankly had also never occurred to me to make crackers, other than those ones where you just use grated parmesan and crisp it in the oven. Will make for a dinner party Saturday!

      2. Potentially dumb question:

        Do these rise in the oven, or should I roll them out only as thin as I want them to be in the end (I'm thinking like saltine crackers)?

        1 Reply
        1. re: nooodles

          no, they don't really rise - not dumb at all considering their is baking powder in them. They don't rise - there might be a slight puffing, but if so, it's very slight. They are very crisp and I personally like to get them as thin as possible. Occasionally there are little holes in the dough when I'm spreadig it that come together in the oven.

          I can't wait to hear what everyone does with them!

        2. I forgot to add - 10-12 minutes - you're looking for dry and golden.

          1. Have you tried using whole wheat flour or 1/2 and 1/2 whole wheat and white?

            When my kids were little, we tried making home-made graham crackers once, using a recipe from the newspaper. We had a lot of fun, but I was the only one willing to eat them! They were pretty good.

            1 Reply
            1. re: p.j.

              I have used white whole wheat but i've never tried it with regular whole wheat (or in this case, whole wheat pastry flour would probably work well, too!)