Cracked Pepper and Rosemary Crackers
Yum! These crunchy little crackers will fill your house with a deep rosemary aroma as they bake. They're not too salty yet super flavorful, by themselves or spread with your favorite dip.
- 1/4 cup + 2 tbsp Water
- 1/8 tsp Garlic powder
- 1/2 cup Unbleached all-purpose flour
- 1 tbsp Canola oil (non-gmo is best)
- 1/2 cup Whole wheat flour
- 1/4 + 1/8 tsp Sea salt
- 2 tsp Rosemary, crushed between your palms
- 1/2 tsp Freshly ground black pepper, divided
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- In a medium mixing bowl, mix together the flours, salt, rosemary and garlic powder. Add oil and water, mix until a stiff dough forms.
- Divide dough in half. Roll out one half to 1/8 thickness, sprinkle with 1/4 tsp pepper. Use a small cookie cutter (I used a 1 inch one) to cut your desired shapes. Repeat with other half of dough. Prick crackers all over with a fork and place on prepared baking sheet.
- Bake about 10 minutes, until bottoms are golden brown.