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Homemade rosemary crackers served with pate and chutney

Homemade rosemary crackers

A star rating of 4.5 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

  • Vegan
Nutrition: Per serving


  • 150g plain flour
  • 1 tsp flaky sea salt
  • 1 tsp golden caster sugar
  • 1 tbsp finely chopped rosemary , plus 1 tsp for sprinkling on top
  • 80ml water mixed with 2 tbsp olive oil


  • STEP 1

    Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth.

  • STEP 2

    On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.

  • STEP 3

    Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.

  • STEP 4

    Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

Goes well with

Recipe from Good Food magazine, July 2018

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A star rating of 4.5 out of 5.23 ratings

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