02.10.09
rosemary crackers
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.
13 Comments so far
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These sound absolutely delicious! Thanks for posting the recipe, I’m definitely going to have to try to make these *omnomnom*
Oh I’ve made these for parties and they are always gobbled up immediately. A huge success!
Cheers,
*Heather*
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.
I also watched the how-to video but I had totally forgotten about it. Thanks for reminding me to try this out!
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!
I just discovered Carr’s rosemary crackers a couple of months ago but they are SO expensive. This looks great. Thanks for sharing.
oh my gosh those look soo good.
Oh my these are going on my to-make list right now! I love anything with rosemary and those sound like heaven.
I love homemade crackers!
Simple to make and so tasty.
Lucky me, I stumbled on your site. I really enjoyed your post and what you are doing. I look forward to trying this recipe
Thank you for this recipie! My version of your crackers:
http://evakook.blogspot.com/2009/02/rosmariinised-juustukrobedikud.html
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