This recipe has been adapted from Fox and Briar's rosemary and sea salt crackers.
- To easily roll out the crackers, a pasta machine may be used instead of a rolling pin. Make sure the dough is well floured to prevent sticking.
- Since the crackers bake in a super hot oven, keep a close eye on them to make sure they don't burn.
- These crackers can be made in the food processor instead of mixing them by hand in a bowl. Pulse the ingredients together until the dough just forms a ball and then turn it out onto a floured surface and knead, roll and cut as instructed.
- These rosemary crackers will pair nicely with a semi soft swiss cheese, manchego cheese, a hard goat cheese or a berry flavored goat or cheddar cheese.
Substitutions and Variations
- Herbs - Fresh rosemary can be substituted with dried rosemary, thyme or sage.
- Cheese - Parmesan can be substituted with asiago or pecorino-romano.
- Everything - Top these crackers with everything bagel seasoning instead of parmesan for some extra flavor and texture.
- Salt & Pepper - Add 1/2 teaspoon of freshly cracked black pepper to the dough and top with flaky sea salt and freshly cracked black pepper instead of parmesan cheese.
- Spicy - Add crushed red pepper flakes to the top of these crackers for extra spice!
- Shapes - Cut these crackers into flatbread style rectangles, small circles or other fun shapes.
These crackers can be made ahead of time and stored in an airtight container for up to 3 days. Cracker dough can also be made ahead of time. Wrap it tightly in plastic wrap and then store it in an air tight container in the fridge for up to 24 hours or in the freezer for up to 2 months. Thaw dough completely in the refrigerator before rolling and cutting.