Rosemary Wheat Crisps

Homemade crackers are delectable with dried herbs and sea salt. They make a wonderful pairing with all your favorite cheeses and fruits.

Makes: 48 crackersHands-on: 30 minutesTotal: 45 minutesDifficulty: Easy

Makes: 48 crackers


  • 1½ cups whole-wheat flour
  • ½ cup water
  • ¼ cup olive oil
  • 1 Tbsp. honey
  • 1 tsp. ground rosemary
  • 1 tsp. sea salt, divided


  • Preheat oven to 425°F.
  • Mix flour, water, oil, honey, rosemary, and ½ teaspoon salt in a medium bowl with electric beaters until just blended.
  • Knead the dough slightly to form a ball. Roll out as thin as possible (about ⅛") with a rolling pin. Shape dough into a 10" × 14" rectangle.
  • Sprinkle dough with additional ½ teaspoon salt. Using the rolling pin, roll gently over dough to press in the salt. Prick dough all over with a fork.
  • Cut dough into 1½" squares. Place on 2 large baking sheets. Bake for 12 minutes.
  • Remove from oven and separate crackers. Return any crackers not browned to the oven for an additional 2 minutes. Crackers require darkening to be crispy. Store crackers in an airtight container for up to 3 days.