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Tuesday
Mar062012

Rosemary Sea Salt Crackers

Rosemary Sea Salt Crackers

The thermometer sitting out on the snow-covered deck is incorrect; the needle always pointing to a temperature that stands to be a little too good to be true. Having stood out of the window for as long as my memory can trace, it is an old soul, surviving the chill of winter and the high heat of summer without complaint for decades. I like to imagine the thermometer has become an optimist in its old age, telling me the temperature I long to see while protecting me from the stark reality of winter temperatures.

Right now the thermometer tells me it's a balmy 60° F. The floorboards of the deck are obscured by hard ice and crackling snow (such a temperature certainly cannot be true), but the fabricated temperature still plays up my warm weather fantasies.

Rosemary Sea Salt Crackers Rosemary Sea Salt Crackers

With the sun arising earlier each morning, lending natural light to accompany my breakfasts, I think my winter blues are nearing their end. It feels like the end to the dark winter season—the sun has finished hibernating and is rested enough to spend the day dancing across the sky. Even so, there is still a winter chill in the air and the first signs of spring are far from arriving.

The warmth and heat from the oven is still welcomed in my home.

Rosemary Sea Salt Crackers

The past weekend I set out to make and bake crackers. Though I've made them once before, I wanted to tackle a new set of flavors and textures. Crackers, if you may not know, are easy to prepare by hand or machine, with the act of rolling out the dough taking up the most time. Boxed crackers pale in comparison to the homespun version, as is often the case with anything bought that can be made homemade.

Rosemary has quickly become one of my favorite spices, with its earthy tones and bright green shade. I enjoy it both in winter or spring, which is perfect for me since the winter weather outside my window never quite matches the spring temperatures listed on the thermometer.

Rosemary Sea Salt Crackers Rosemary Sea Salt Crackers

These Rosemary Sea Salt Crackers have a crunchy exterior with a soft and tender interior, mimicking the coveted texture of a perfect chocolate chip cookie. Made with a mixture of whole wheat and all purpose flours, the crackers are flavored with fresh rosemary, cracked pepper, and coarse sea salt. These salty crackers truly pack a punch of flavor. While they would shine with a wine and cheese tray (and impress those lucky enough to give them a try), I ate them plain and by the handful. These crackers didn't last more than 5 hours in my home.

One Year Ago: Yeasted Waffles

Rosemary Sea Salt Crackers

Yields 4-6 dozen 1-1/2-inch round crackers

3/4 cup whole wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon fresh rosemary, chopped
3 tablespoons butter, cold
1 egg
1/4 cup milk
Coarse sea salt and cracked pepper, for sprinkling

Preheat oven to 400 degrees F (205 degrees C).

In a food processor, pulse together flours, baking powder, salt, and rosemary. Blend in the butter until mixture resembles coarse sand. Add egg and milk and pulse until a dough forms. Alternatively, whisk the dry ingredients together in a medium mixing bowl, cut in the butter with a pastry blender or your hands, and mix in the rest of the ingredients until a dough forms.

On a lightly floured surface, roll out dough until 1/8-inch thick. Using a 1 1/2-inch round cutter, cut out rounds and place on a baking sheet. Alternatively, use a pizza cutter to cut crackers into 1-inch squares and transfer to a baking sheet. Continue until dough has all been used. Sprinkle on sea salt and cracker pepper, to taste. Use a fork to make a few holes per cracker; this will prevent the crackers from rising in the middle and to bake evenly. Bake for 10-14 minutes, or until crackers are lightly browned.

Best eaten the day prepared.

Reader Comments (13)

This is the first time I have stumbled upon your blog, I have fallen in love with your writing - - simple but elegant :) I would love to make home made crackers, I've never given it a try, but I truly didn't think it would be so easy. Delicious - just delicious.
I've ALWAYS wanted to bake crackers! For some reason, I haven;t done it. But I'm changing that asap and making your crackers. Truly beautiful! I'm hoping that the winter goes away really soon for you :)
Mmm so yummy sounding!
I don't think these would last more than a couple of hours in my house - all that flaky biscuit and lovely sea salt flavour. Yum.
03.7.2012 | Unregistered Commenterthelittleloaf
Crackers are like the perfect snack food. I love them.

I've nver made home-made crackers, but it seems like a good idea, just time consuming and time is something I do not have :P One of these days I will make crackers though.

These look wonderful, and look like a new breed of Ritz crackers. Oh how I love Ritz.
I was just looking for a homemade triscuit recipe. I think I will be trying these instead!
03.7.2012 | Unregistered CommenterbrookeO
this is really a great recipe! I made rosemary crackers a while back but they were very soft, this ones look incredible
03.7.2012 | Unregistered Commenterbeti
These look so crispy and delicious - love the addition of rosemary. I'm intrigued that you made these from scratch and that they turned out so beautiful. Very creative and I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's always a pleasure following your food…
03.9.2012 | Unregistered CommenterJavelin Warrior
These are amazing! I just made them (the first thing I made in my brand new oven might I add ;) ) and I love them! I'm actually surprised they lasted 5 hours in your home, I don't think they will last even an hour here. And the smell of rosemary in the kitchen is lovely. Thanks for the recipe :)
03.11.2012 | Unregistered CommenterRose
I just made these crackers a few hours ago - and they've already ALL been eaten! They went perfectly with the soup I had for lunch.
Thank you for such a delicious, easy recipe where I actually had all of the ingredients on hand and didn't have to run out to the grocery store on this rainy Sunday. I will definitely be making these again (and soon, I might add) along with many of your other wonderful looking recipes. Can't wait to get back in the kitchen and continue baking! You've created a monster out of me!!
03.18.2012 | Unregistered CommenterJJ
Even the dough smells wonderful! I must have cut them too large, as I baerley got 18 crackers, even though I checked the thickness of the dough after rolling. Thanks for the recipe.
05.27.2012 | Unregistered CommenterBL
Hello! Question, can you freeze these??
03.27.2014 | Unregistered Commenterflor
Flor-- Though I haven't tried it, I'd be afraid the texture would change and the crackers would become soggy while thawing. I'd recommend baking them and serving them shortly thereafter.
03.27.2014 | Registered CommenterKristin Rosenau

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