As soon as I saw Mark Bittman’s article in the New York Times last week I knew that cracker-making was in my future. I took a few minutes to watch the video and quickly determined that I wanted to try to create my own version of Carr’s Rosemary crackers, which I think are a little piece of heaven.
I used his recipe as a guide, but created my own little formula using olive oil, rosemary and parmesan as the main flavor elements. He really wasn’t kidding when he said these were easy, especially if you have a food processor. The only hiccup I had was when it came to rolling out the dough. When I went to pick up the flattened dough it didn’t quite come up in one piece. Luckily I’m not a stickler for straight lines and didn’t really care whether they were squares or abstract shapes. I just laid the dough in a single layer and sprinkled some Maldon salt over top and let them bake for about 10 minutes.
Oh sweet goodness! These are my new favorite crackers, hands down. The dough is slightly flaky and when they hit your tongue they practically melt. The rosemary and olive oil are a match made in heaven and only get better with the addition of salt. I can’t wait to make these again and again and perhaps try a sweet cinnamon sugar version.
rosemary crackers
based on Mark Bittman’s recipe
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
3 Tablespoons finely grated fresh Parmesan cheese
1 Tablespoon fresh rosemary, finely chopped
3 Tablespoons extra virgin olive oil
1/4 cup cream or half-and-half, more as needed
1 Tablespoon water*
preheat oven to 400°
1
Line a baking sheet with parchment paper or lightly dust with flour.
2
Put flour, salt, rosemary, cheese and olive oil in bowl of a food processor. Pulse until flour and olive oil create little crumbs.
3
Add Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream add a little water.
4
Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed.
5
Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
6
Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
February 10th, 2009 at 7:57 am
These sound absolutely delicious! Thanks for posting the recipe, I’m definitely going to have to try to make these *omnomnom*
February 10th, 2009 at 11:25 am
Oh I’ve made these for parties and they are always gobbled up immediately. A huge success!
Cheers,
*Heather*
February 10th, 2009 at 1:21 pm
These sound so good. Rosemary is one of my fav herbs to work with. Need to put in on my list of things to do. Bookmarked.
February 10th, 2009 at 8:26 pm
I also watched the how-to video but I had totally forgotten about it. Thanks for reminding me to try this out!
February 10th, 2009 at 9:48 pm
Your crackers look amazing! I wish I could reach through the screen and grab one right out of that little green bowl. Thanks for sharing the recipe!
February 10th, 2009 at 10:17 pm
I just discovered Carr’s rosemary crackers a couple of months ago but they are SO expensive. This looks great. Thanks for sharing.
February 11th, 2009 at 6:26 am
oh my gosh those look soo good.
February 11th, 2009 at 11:46 am
Oh my these are going on my to-make list right now! I love anything with rosemary and those sound like heaven.
February 11th, 2009 at 7:54 pm
I love homemade crackers!
Simple to make and so tasty.
February 14th, 2009 at 2:32 pm
Lucky me, I stumbled on your site. I really enjoyed your post and what you are doing. I look forward to trying this recipe
February 16th, 2009 at 3:49 pm
Thank you for this recipie! My version of your crackers:
http://evakook.blogspot.com/2009/02/rosmariinised-juustukrobedikud.html
February 22nd, 2009 at 9:32 am
[...] stick to the recipe next time. This is how they should have looked (and [...]
March 11th, 2010 at 3:10 pm
[...] herb in her garden. So I went with a recipe for rosemary olive oil crackers that I adapted from Eat Make Read. These crackers are so simple to make and so tasty! I will absolutely be making these [...]
April 6th, 2010 at 9:34 pm
ick to the recipe next time. This is how they should have looked
July 18th, 2010 at 8:11 pm
[...] been making Rosemary Crackers . Each time I make them they get better and better. The secret is to roll the dough just as [...]
November 5th, 2010 at 10:20 am
I just discovered Carr’s rosemary crackers a couple of months ago but they are SO expensive. This looks great. Thanks for sharing.
December 5th, 2010 at 6:59 pm
[...] so I knew I wanted to use that, and parmesan in a cracker sounds perfect to me. So I came across these which looks so delightful! I also thought I would prefer a thin crisp cracker, and it also uses [...]
December 5th, 2010 at 11:10 pm
Made these and they were delicious. Thank you!
April 5th, 2011 at 2:25 pm
What a great recipe! Just what I was looking for, thank you! I tried it today and it’s a success!
September 12th, 2011 at 6:43 pm
Thank you for this advisory article. I am always looking for info on different subjects and it’s seldom far away on the net. I’ll be returning soon.