by Sloat Garden Center reader Hartley West
“This is a delicious recipe using fresh rosemary that grows so abundantly in our area, and a great cracker one for kids to help with! — Hartley West
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2/3 cup warm water
- 1/3 cup olive oil
- 2 tbs. fresh rosemary (chopped)
Preheat oven to 400. Lightly spray or grease two large cookie sheets with olive oil.
Combine flour, baking powder, salt, and 1 tablespoon of the rosemary.
Mix in water and oil until dough forms a smooth ball. Separate the dough in two, and flatten on each cookie sheet. The thinner the dough, the crispier the cracker. You can use a roller, but my kids and I prefer spreading it with our fingers.
Sprinkle remaining rosemary on the tops and pat down. Use a pizza-cutter to cut before baking for even crackers, or break unevenly after baking for a more rustic look.
Bake for approximately 10 minutes, or until crispy.