Rosemary Wheat Crackers Recipe

Rosemary Wheat Crackers Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

No one will believe you made these delightful rosemary scented crackers with a sprinkling of kosher salt. They are easy to make and are better than store bought.—Nancy Mueller, Menomonee Falls, Wisconsin

[X]

Rate Rosemary Wheat Crackers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rosemary Wheat Crackers Recipe

Prep: 20 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

20 15 35

Ingredients

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 cup olive oil
1/2 cup 2% milk
1-1/2 teaspoons kosher salt, divided

Directions

In a small bowl, combine the flours, sugar, salt and rosemary. Gradually add oil, tossing with a fork to combine. Add milk; toss with a fork until mixture forms a ball. Turn onto a lightly floured surface; knead 8-10 times.
Divide dough into three equal portions. On a greased baking sheet, roll out one portion into a 9-in. x 8-in. rectangle, about 1/16-in. thick. Sprinkle with 1/2 teaspoon kosher salt. Using rolling pin, gently press salt into dough. Prick holes in dough with a fork. Score dough into 16 pieces. Repeat with remaining dough.
Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately cut along the scored lines. Cool completely on baking sheets. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 1 cracker equals 30 calories, 1 g fat (trace saturated fat), trace cholesterol, 85 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Originally published as Rosemary Wheat Crackers in Taste of Home Christmas Annual Annual 2011, p167