Rosemary Crackers

Believe it or not making your own crackers is a lot easier then it sounds. What I love about this recipe is that all of the ingredients can be found in a regular pantry, and can be altered with delicious flavours cranberries, pistachios, rosemary, hazelnut or anything your heart desires.


This cracker recipe can be suited to your liking. So feel free to use or not use certain nuts or dried fruit. Lastly, make sure to keep an eye out for crispiness on your second round in the oven. Bon Appetit!


Homemade Rosemary Crackers
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • ¼ cup brown sugar
  • ¼ cup honey
  • 1 cup raisins
  • ½ cup pecans, toasted and chopped
  • ½ cup roasted pumpkin seeds
  • ¼ cup sesame seeds
  • ¼ cup flax-seed, ground
  • 2 tbsp parmesan cheese, grated
  • 2 tbsp fresh rosemary, finely chopped
  1. Preheat over to 350 F.
  2. Stir together flour, baking soda and salt in a large bowl. Add buttermilk, brown sugar and honey and stir until just combined.
  3. Add raisins, pecans, pumpkin seeds, sesame seeds, flax-seed, parmesan and rosemary and stir until well blended. Pour batter into two 8 x 4 inch greased loaf pans.
  4. Bake for about 30 minutes or until golden brown and springy to the touch.
  5. Remove from the pans and let cool on wire rack. The cooler the loaf is the easier it is to slice really thin. You can leave it to cool in the fridge overnight if you like.
  6. Bake them in a 350 F oven for 10 minutes, then flip them over and bake for another 10 minutes until crispy and deep golden colour.
  7. Remove from the pan and let cool completely on a wire rack.
  8. Store in a cookie tin or freeze in sealed containers.

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