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52 Weeks of Baking: Rosemary Crackers

Yesterday Molly asked me what I was planning on baking this week. I told her that I wasn't sure yet, but that I would bake it on Wednesday night. That's when she pointed out, duh it is Wednesday.

Great. Here it was, already Wednesday and I totally didn't know what I was baking. I wanted something fun, but nothing that would take too much time or use any special ingredients. I toyed around with pretzels, and then thought about crackers. The thought of an afternoon cheese and crackers break sounded like a good idea, so I said I would bake crackers if someone else brought the cheese. Molly agreed to bring cheese and she even picked out the recipe. To see how they turned out (they're rosemary flavored, but you could easily add more of a different herb instead),

This recipe was actually pretty simple to whip up. If I was to make this recipe again, I'd probably use less salt (I got a little wild when sprinkling it on), and more black pepper (I used about 20 grinds, but couldn't really taste it over the rosemary). The last batch I ended up grinding pepper on top before baking and that seemed to help out.

Rosemary Crackers
Adapted from Martha Stewart Living

2 cups all-purpose flour, plus more for work surface
1-2 tbsp chopped fresh rosemary
1-2 tbsp freshly ground black pepper
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

  1. Pulse the flour, rosemary, 1 1/2 teaspoons salt, and sugar in a food processor until combined.
  2. Add butter; pulse until mixture resembles coarse meal.
  3. With machine running, add cream; process until dough forms.
  4. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
  5. Preheat oven to 375F.
  6. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. (I was feeling too lazy to make rectangles and ended up with a more circular shape).
  7. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds.
  8. Brush with egg white, and sprinkle with salt.
  9. Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.
  10. Repeat with remaining dough.

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SU3 SU3 9 years
Love it! Great idea and I agree, sounds simple to do :)
mdbzmom mdbzmom 9 years
Molly girl, I hear ya. Those crackers look awesome and sound simple.
jennifer76 jennifer76 9 years
Oooh these look delicious! Definitely bookmarking this. :rotfl: @ Molly!
thehabra thehabra 9 years
Yum..I might try this.I have a rosemary plant in my kitchen too!
Pinkgirl88 Pinkgirl88 9 years
I am soooo happy for this recipe --- i honestly can't wait to make it thanks!!!!!!!!!!TINA!
crispet1 crispet1 9 years
These look terrific!
Molly Molly 9 years
Grrr....left the cheese at home (and I went to special cheese store to buy cheese, too). Though, to be fair, I left myself a note saying "Bring Cheese!!!" underneath my keys. And then I forgot my keys. Cause that's how I roll.
Montel-Jorgen Montel-Jorgen 9 years
Mmm...with a little soft cheese...I may have to give these a try!
bobcatsteph3 bobcatsteph3 9 years
This is perfect timing, as I'm trying to find recipes for a type of Lavash cracker that have a bunch of different herbs on them, this sounds pretty close to the other recipes so thanks for the pics!
LaylaCams LaylaCams 9 years
Oh I like this week of baking. Really different! Sounds yummy too.
ALSW ALSW 9 years
Yum for cheese and crackers! Sounds great.
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