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Homemade rosemary crackers New-recipe-icon

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 129
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 1
  • Protein 2
  • Fat 4
  • Fibre 1
  • Salt 1.2

Nutrition per serving

  • Calories 129
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 1
  • Protein 2
  • Fat 4
  • Fibre 1
  • Salt 1.2

Ingredients

  • 150g plain flour
  • 1 tsp flaky sea salt
  • 1 tsp golden caster sugar
  • 1 tbsp finely chopped rosemary, plus 1 tsp for sprinkling on top
  • 80ml watermixed with 2 tbsp olive oil

Method

  1. Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth.

  2. On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.

  3. Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.

  4. Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

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