Rosemary Olive Oil Crackers
The hint of fresh rosemary makes these tasty crackers an appealing snack that is much lower in sodium than the store-bought kind. They are so easy to make and even easier to enjoy with your favorite dip, such as Piquillo Pepper Hummus, or a serving of cheese.
Makes
Serving size
Ingredients
1 ½ cups unbleached flour
1 tablespoon rosemary, fresh, chopped
1 teaspoon sugar
¼ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
½ cup water
1 ½ tablespoons olive oil
Special Equipment:
Pizza cutter (optional)
Baking sheet
Parchment paper
Instructions
- Preheat the oven to 450°F.
- Whisk together flour, rosemary, sugar, salt, and pepper in a medium bowl.
- Stir in water and olive oil, mixing in a circular motion until it comes together to form a dough.
- Transfer the dough onto a lightly floured surface. Roll out dough into a thin rectangle, approximately ⅛-inch thick.
- Prick the dough evenly with a fork and transfer to parchment lined baking sheet.
- Cut the dough into 40 even squares with a pizza cutter or sharp knife.
- Bake for 15 to 17 minutes, until lightly browned and crispy.
- Cool before serving or storing.
Cooking Tip
You can use any tough herb you prefer in place of rosemary here, such as thyme or dill.
Recipe Contributed by FamilyCook Productions
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