rosemary crackers

These easy, quick and fun to make crackers are great as a snack with your favourite dips or vegan cheese, or as a side dish with soup or salad.

Easy Vegan Crackers

flour (plain

salt

tsp sugar

tsp dried rosemary (or 1 tbsp chopped fresh rosemary)

water

sesame seeds

nigella seeds

caraway

black pepper

Preheat oven to 220°C (430°F) or fan 200°C (390°F).

In a mixing bowl, combine all the dough ingredients into a soft and elastic dough.

Split the dough into two portions and make them roughly rectangular. Set one portion aside, covering or wrapping it in a kitchen towel so it doesn&#039;t dry out.

On a lightly floured board, roll out one portion of the dough to an even thickness of around 2-3mm or less than ⅛ inch.

If adding toppings such as seeds, salt or pepper, sprinkle them over the surface, and roll over gently with your rolling pin to firm them in. For seeded crackers we use approximately 1 tbsp of seeds per rectangle of dough.

Using a pizza cutter or a sharp knife, cut the crackers into squares, rectangles, or whichever shape you prefer.

Prick the crackers a few times with a fork (this prevents them from puffing up too much) and transfer them onto a large baking sheet. You can put them quite close together as they don&#039;t spread. You can then roll out the remaining portion of dough into more crackers, or do it whilst the first batch is baking.

Transfer to a lined baking sheet and bake for 12 - 15 minutes until a mix of light and dark golden brown. Check on them after 10 minutes and about every minute after that, to make sure they are done just to your liking, and not overbaked.

When cool, store in an airtight container.

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This recipe for vegan crackers has just a few everyday ingredients and can be varied to make all sorts of different and delicious cracker flavours!

Vegan Crackers

These easy rosemary crackers are easy to make at home and perfect to include on your next cheese plate!

Easy Rosemary Crackers

olive oil

rosemary

flour

dry yeast

In a small bowl mix together olive oil and chopped rosemary, set aside.

In a large bowl add the water, sprinkle the yeast on top, let sit 10 minutes, stir to combine. With a wood spoon add flour and stir a few times, add oil mixture and salt, stir a few more times, move dough to a flat surface and knead until smooth, approximately 5 minutes. (or use a stand mixer)

Place in a bowl and cover with plastic wrap, let rise in a warm draft free area until doubled, approximately 1-2 hours.

Pre-heat oven to 400F/200C.

Knead the dough a few times then roll half of it on a piece of parchment paper,  until pie pastry thin (⅛&quot; / 3-4 mm). Cut (with a fancy or plain cutter) into long thin strips 3 x 6 inches (6x12 cm). You could also use cut outs to make fancier crackers. Cut the strips into two squares, prick each square once or twice in the middle with a fork, spray or brush with a little olive oil, bake for approximately 15-20 minutes until golden brown, let cool on the pan, then serve. Enjoy!

These look amazing!  I have really been enjoying your blog.  This past weekend 2 of my Italian friends and my daughter canned 100 jars of local peppers and I made your Greek yogurt chocolate chip cake at 5:00 that morning so we could have it with coffee to sustain us through many hours of prep work.  Thought you would get a kick out of such a typical Italian thing to do.  Thanks for all the great recipes and stories.  Wish I was there with you.

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Top 2 rosemary crackers recipes from across the web

The most viewed rosemary crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Crackers

Easy Rosemary Crackers

The most viewed rosemary crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine