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Rosemary Wheat Crackers

Total Time

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


4 dozen

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
Rosemary Wheat Crackers Recipe photo by Taste of Home
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  • 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


  1. 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.
  2. Divide dough into 3 equal portions. On a greased baking sheet, roll out 1 portion into a 9x8-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.
  3. Bake at 400° until edges are lightly browned, 9-11 minutes. Immediately cut along the scored lines. Cool completely on baking sheets. Store in an airtight container.

Nutrition Facts

1 cracker: 30 calories, 1g fat (0 saturated fat), 0 cholesterol, 85mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.

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