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Rosemary Wheat Crackers

 Rosemary Wheat Crackers
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
48 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 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


  • 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,

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Rosemary Wheat Crackers (continued)

Nutritional Facts: 1 g fat (trace saturated fat), trace cholesterol, 85 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.