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handmade crackers

I must admit, making crackers at home doesn’t seem like something one needs to do. There are so many delicious cracker varieties to choose from, why bother?

Turns out, crackers are quick and easy to make, so if you don’t feel like hopping in the car if all you need is a few crackers, why not make your own? You most likely have everything needed in your pantry. Flour, sugar, salt and olive oil along with a little cold water. Add Parmesan and fresh rosemary and you can have fancy handmade crackers.

There are several toppings you may sprinkle on the crackers before baking. I used my Fresh Italian Herb Salt, but use whatever you prefer.

I also used my cool cactus rolling pin because I have no idea when I’ll ever use it to make cookies. It didn’t leave any sort of markings since the dough is not smooth or soft enough to hold a pattern. Oh well, I tried. I guess sugar cookies are going to have to be made after all.

Rustic Crackers

  • 1 ½ cups flour
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup ice-cold water
  • 3 tablespoons olive oil
  • 1 tablespoon finely minced fresh rosemary
  • Topping of your choice, such as; Fresh Italian Herb Salt, Italian seasoning, sea salt, freshly ground black pepper, or Trader Joe’s Everything But The Bagel Sesame Seasoning Blend.

Preheat oven to 400 degrees. Line two baking sheets with Silpat mats or parchment paper.

In a large bowl, whisk together the flour, salt, sugar and Parmesan.

Add the cold water, olive oil and rosemary and mix well to combine. Turn out onto a floured surface and kneed for 2 minutes.

Divided in half and roll out each half with a floured rolling pin. Cut into desired cracker size with a fluted pastry cutter or a knife.

Sprinkle with Fresh Italian Herb Salt, Italian seasoning, sea salt, freshly ground black pepper, or Trader Joe’s Everything But The Bagel Sesame Seasoning Blend.

Transfer to prepared baking sheets and bake in preheated oven for 12 minutes, switching the baking sheets to opposite racks after 6 minutes to ensure even baking.

Remove from oven, let stand for 3 minutes, then transfer to cooling racks to cool completely before storing in an airtight container.

Makes 4 – 5 dozen crackers


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3 comments

1 Lina K Austin { 05.22.20 at 8:19 AM }

Thanks for this. Now I can find ways to do this gluten free. Running to the store is a long hike for me here in Florence so this is a great help.

2 Linda Hopkins { 05.22.20 at 8:25 AM }

Hi Lina, I know you’ll enjoy these. Happy Memorial Weekend.

3 Ronnie Jaap { 05.22.20 at 7:45 PM }

I love it this! Sure they are way yummier and more versatile!

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