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), read more

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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