Rosemary and Olive Oil Crackers & The Jam It, Pickle It, Cure It Winner

May 11, 2009 · 33 comments · Print This Post

in Appetizers, Baked Goods, Contests / Giveaways, Snacks

Rosemary and Olive Oil Crackers

First of all we have a little business to attend to. There were 162 entries in the Jam It, Pickle It, Cure It contest and the “magical” random number generator has tapped lucky contestant #24 as the winner of their very own copy of the cookbook. Congratulations Kim! Hopefully your daughter will like all of the other recipes as well (not just the Toaster Tarts). If you didn’t win the book you can always purchase Jam It, Pickle It, Cure It and start having crafty kitchen adventures of your very own. You may also want to consider following the author Karen Solomon via her blog or twitter.

By the way, if you haven’t already subscribed to please consider doing so now. I’d hate for you to miss out on any of the upcoming recipes and cookbook giveaways.


Rosemary and Olive Oil Crackers

Crackers are my nemesis. They are evil bits of wonderful carbs that call to me from the depths of the cupboard no matter how high on the shelf I hide the box. In general I can’t buy them because it’s an inevitability that I will eat the whole carton in one sitting (maybe two sessions if I start to feel guilty during the first snacking frenzy).

So there. I’ve confessed to my big dark cracker addiction. But cracker issue or not I simply couldn’t get the thought of making these Rosemary and Olive Oil crackers out of my head. I kept flipping back to the recipe page over and over again until I just threw caution completely to the wind and started pulling down my flour and sugar containers, olive oil, and other baking supplies.

Originally, I planned to serve these crackers as a pre-lunch appetizer for a date I had on the calendar with my friend Meghan and her daughter Emily, but we ended up having to reschedule so guess who’s been nibbling on crackers all week? Here’s a hint. It’s not CK.

Rosemary and Olive Oil Crackers

By the way, in case you haven’t heard the news I recently adopted a little orange kitten. We’ve been having some seriously hilarious (and also harrowing) interactions with him over the last few weeks. Emily and Meghan may not have had the opportunity to sample these crispy and delicious crackers but they did get to meet Watson in all his persnickety glory.

In addition to being completely adorable these mini crackers are perfect for dipping. I whipped up a quick Roasted Red Pepper and Goat Cheese dip and seriously forgot where I was for awhile. Now I don’t condone mindless eating in general, but sometimes a girl just has to let go and curl up with something crunchy and a good book. Besides, you can always go for a run afterward.

Rosemary and Olive Oil Crackers

Rosemary and Olive Oil Crackers
Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press

2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt, plus more for the cracker tops
1/2 teaspoon freshly ground black pepper, plus more for the cracker tops
1 egg
1/3 cup olive oil
1/4 to 1/2 cup cold water
1 teaspoon dried chopped rosemary, plus more for the cracker tops

In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine.

On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats).

Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough.

Cut the dough into the desired shapes. (Erin’s Note: I used mini cookie cutters shaped like stars, hearts, and ruffled circles).

Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time–those around the edges of the baking sheet might cook more quickly.

Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use.

Quick Roasted Red Pepper Dip
Yields approximately 1 1/2 cups

1 cup roasted red peppers, drained
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream or plain yogurt
2 tablespoon lemon juice, and possibly more if the dip is too thick
Salt and Pepper to taste

Blend all of the ingredients in the bowl of your food processor until smooth and creamy. If the dip is too thick add a little more lemon juice until you reach the consistency you desire. Serve with crackers, chips, or vegetables.

Rosemary and Olive Oil Crackers

{ 27 comments… read them below or add one }

1 Maria May 11, 2009 at 12:31 pm

Love your crackers!! How fun!


2 Theresa May 11, 2009 at 12:38 pm

Oh these sound fantastic! I’m adding these to my “to-bake” list 🙂


3 carrie May 11, 2009 at 3:15 pm

congrats to kim! thanks again for hosting such fun contests!

the crackers look GOOD. Like, I totally wouldn’t be mad at you if you made some for me good. 😉


4 ttfn300 May 11, 2009 at 9:49 pm

ah, how fun! i just made some pb crackers a couple weeks ago and couldn’t believe how easy they were. they also didn’t last a week… oops 🙂 LOVE the dip, too!


5 Alisa May 12, 2009 at 11:28 am

Those crackers look delicious!


6 Rachel May 12, 2009 at 12:42 pm

totally have the same cracker addiction problem. I’m going to make these the MINUTE i decide on the best vegan egg substitute. I’m thinking bob’s red mill egg replacer, but silken tofu might have the liquid content that the crackers need to bake right. decisions decisions


7 snooky doodle May 12, 2009 at 3:51 pm

Nice snack and those crackers look so cute too 🙂


8 Sarah May 13, 2009 at 11:42 am

Oh, man. I’m so glad I don’t have a food processor and now have an excuse not to make these. Crackers are my nemesis, too.


9 Erin May 13, 2009 at 1:11 pm

Sarah – Oh but if you look at the directions you can totally make them by hand too! I’m not helping at all, am I? 🙂


10 Sherri May 13, 2009 at 4:59 pm

Crackers are my weakness. I might have to make these tonight.


11 finsmom May 14, 2009 at 9:59 am

Such adorable little crackers! Yum! I will be bookmarking this recipe for sure!


12 Meaghan May 14, 2009 at 2:36 pm

So cute! i posted a link on my edible crafts column ( Thanks for sharing!


13 jennk/cinnamonquill May 15, 2009 at 1:38 pm

Oooo, my husband loves rosemary crackers, so this is definitely a keeper. I love the shapes too.


14 Singleserving May 15, 2009 at 9:20 pm



15 Elyse May 17, 2009 at 12:45 am

I’m sorry you didn’t get to share these crackers on your lunch date, but they look super yummy…so super yummy that I don’t think I’d need much help to polish them off 🙂 Sorry I’ve been away from blogging/commenting for so long. I just finished up with my exams and am finally getting around to my google reader 🙂 Everything looks delicious!


16 David Wolfe Superfoods May 23, 2009 at 2:49 am

love making raw red pepper dip, thanks for helping me think of that!!!


17 Kim May 31, 2009 at 1:43 pm

I have thoroughly enjoyed my new book that I won in your last give away. Thanks so much! Your blog ROCKS!!


18 Wiste June 5, 2009 at 12:06 am

I made these crackers tonight and the recipe was very easy to follow and smelled great in the oven. Unfortunately they taste a little bland, but I think it’s because I wasn’t very aggressive with putting the seasoning on the top of the crackers. It’d be nice if you specified an amount for the topping as well so we timid bakers can have a reference point. They’re still totally much worthy so I will definitely be taking that run tomorrow. Thanks so much for sharing!


19 Regina December 12, 2009 at 6:06 pm

I made these crackers today and I thought they were tasty. I did up the amount of salt, pepper and rosemary in the dough by 1/2 tsp each. I put plenty of pepper and rosemary on the tops too and I didn’t think they were bland at all. I do think it’s important to use freshly ground pepper, especially for the tops though. There’s a big difference between fresh and the stuff you buy pre-ground.

Thanks for sharing the recipe.


20 Joan January 2, 2010 at 10:15 am

Hi Erin, I made your rosemary and olive oil crackers for a New Year’s Eve party. They were a big hit. The host also wanted the recipe! I used regular cookie cutters, circles, hearts and stars, and everyone loved that idea. Thanks for your blog and great recipes.


21 Sheena February 8, 2010 at 11:57 pm

I tried these just now! They were extremely good 😀
I didn’t have dried rosemary though, so I just used granulated garlic to flavor the crackers.


22 Sheena February 8, 2010 at 11:59 pm

Also, I used another method! I rolled the dough up into a ball and refrigerated it that way, then took it out after 30 minutes to roll it out. Worked fine too 🙂


23 Vanessa @ Mom's Menu Planner June 6, 2010 at 9:32 pm

What an awesome recipe! I printed it and can’t wait to try it. These would be perfect for a party or holiday get together 🙂


24 Nidhya March 2, 2011 at 10:50 pm

Hi, tried your recipe today, it came out very well. Though i didn’t sprinkle salt after cutting the shapes, i found it a little salty for my taste. Other than that it was perfect. Thanks.

Aaha Oho


25 Laurie November 24, 2013 at 8:30 am

Do you think you can refrigerate the dough for longer than 30 minutes? I am trying to figure out if I can refrigerate for a couple days, instead.


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