Homemade Rosemary Saltine Crackers

by Tokyo Terrace on November 11, 2010

It’s amazing how many foods we buy in the grocery store that could just as easily be made at home. Don’t get me wrong. I totally understand the convenience of buying ready-made food. When you have a full-time job and a million responsibilities, it can seem impossible to fit in the time it takes to make meals from scratch. Here in Japan, they sell boxes of saltines wrapped in stacks of about 6. So not only am I buying pre-made food with lots of junk in it, I’m also buying lots of waste-making-packaging. Not cool.

I was pleasantly surprised when I found out how easy homemade saltines were to make. We had some friends over the other night for some wine and cheese. I didn’t have any crackers in the house, so I started browsing online and found a plethora of recipes. From cheese crackers to graham crackers, the web is full of great recipes to try! I decided to make saltine crackers that were a little more fancy with the addition of rosemary.

The texture was light and crisp; similar to a flaky pie crust but a little more firm. There is no salt in the dough, only sprinkled over the top, which makes it easy to control the quantity. I used dried rosemary as opposed to fresh and I think it created a more flavorful cracker. You could use your favorite dried or fresh herb, just mix it in with the dry ingredients for the dough.

Alongside a cheese tray or next to a bowl of homemade soup, these crackers are the perfect weekend baking project. They only take about 20 minutes from start to finish. Can’t ask for more than that!

Homemade Rosemary Saltine Crackers

Adapted from Food, Wine, Art, Design

3 3/4 cups flour

1 teaspoon baking powder

2 tablespoons dried rosemary or other herb (or chopped fresh)

3/4 cup shortening

1 cup heavy cream

1/3 cup ice water

kosher or sea salt for sprinkling

Heat the oven to 375 degrees.

Whisk the flour and the baking powder together in a medium bowl. Stir in the dried rosemary. Add the shortening and use your hands to cut it into the dry ingredients until crumbly.

Mix the ice water and heavy cream together. Pour into the dry ingredients and stir until the dough is just mixed. It will be similar to biscuit dough- sticky.

Work with about 1/4 of the dough at a time. Dust a piece of parchment paper with flour. Knead 1/4 of the dough until it is soft and workable. Use a rolling pin dusted with flour, roll the dough into a large rectangle (still on the parchment) about 1/4 inch thick. Sprinkle salt over the top of the dough. Use a knife to cut the dough into squares or rectangles, but do not pull the pieces apart.

Carefully slide the parchment with the dough onto your baking sheet. Place in the oven and bake for about 8-10 minutes or until the tops begin to brown.

Continue with the remaining dough. Allow to cool fully before putting in an air-tight container.

Or eat right away.

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  • Alissa

    Yummmmm I need these now!

  • Wasabiprime

    Kudos to homemade rosemary saltine crackers! Agreed, it’s hard to find the time to make things from scratch, but most things like breads, stocks, and yes — tasty crackers — tend to make quite a bit per batch, so it’s not like you’d be making it every day. And the rewards are clearly (and deliciously) priceless — good on you for being so crafty and eco-friendly.

  • Rachael

    Thinking that you need to change your name to Martha Stewart or Suzie Homemaker:)
    You make crackers, lady!!!
    That is so cool!
    I am totally going to try out your recipe in the next week or so.
    I am really curious though, I am a huge dip lover, do you have any ideas for home made garlic or onion dip to go along with the crackers?
    While I love to cook and bake, I am really bad at coming up with my own concoctions and I havent found anything stellar online or in cookbooks.
    Hope all is well across the world!
    Rach

  • http://twitter.com/quaypocooks Krystle

    This is so cool! I am going to make this and go with my roasted pine nuts white wine creamy sauce! YUMMY!

  • http://dasunrisin.blogspot.com dasunrisin

    These look great! I’ll have to give them a try. Thanks for sharing :)

  • http://atdownunder.com Vanille

    Those flaky crackers really make me want to have a bite…

  • http://fiveflavours.com Marie

    Hi there! I’ve been following your blog for some time and was originally drawn to it as a fellow foodie who lived in Japan for 3 1/2 years. You post some nice things here:) I noticed that you’ve listed shortening in the ingredients to this recipe. I know what it is as my child hood was in the States, but haven’t really found it much outside of the U.S. (I guess you’ve found it in Tokyo?!). Do you think there is something I could substitute successfully?

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