Lemon and Rosemary Crackers

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This month's Improv Cooking Challenge is Lemon and Rosemary.  This event is Hosted by Nichole Little of Cookaholic Wife.
Basically it's a group of bloggers (although you don't even need a blog to do this) We're given a couple of ingredients every month that we use to create and make a recipe from.

I got this. I mean really, Rosemary and Lemon, hello!! These get along so well together.  
I made crackers.
Lemon and Rosemary Crackers
I'm kinda obsessed with crackers anyway. Got one of those I wonder what would happen if I ... moments when I looked at one of the Meyer Lemons sitting on my counter (a gift from a friend) along with the Rosemary I have growing outside, and went CRACKERS!!!

I'd actually just made a batch of plain crackers using one of my newest toys, a pasta roller, and decided that the lemon and rosemary were going to go and play together in a cracker.
They played very nicely together and I'll let them have play dates again, in the future.  Just as soon as the rest of the crackers get eaten.
I also had fun with my new Pasta Roller and used it to roll out the cracker dough.  It worked very nicely.
Lemon and Rosemary Crackers
Lemon and Rosemary Crackers
Lemon and Rosemary Crackers
I served them with my Deviled Ham Spread

yield: about 30-40 crackersprint recipe

Rosemary and Lemon Crackers

prep time: 20 MINScook time: 12 MINStotal time: 32 mins
I made this recipe up for the Improv Cooking Challenge and I think these are now going to be one of my mainstay crackers. They were light and crisp and had just the right amount of Rosemary and Lemon.


  • 2 cups AP flour
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Salt
  • 3 Tablespoons Olive Oil (I like using EVOO)
  • 2-3 tablespoons finely minced fresh Rosemary (go ahead and add more if you like)
  • Zest from 2 lemons
  • Juice from one Lemon (about 3 tablespoons)
  • water (up to 1/4- 1/2 cup or enough to moisten the dough)


  1. Add all ingredients to the bowl of a stand mixer and mix well.(I added 1/4 cup water to begin with and then drizzled in more water until it made a nice dough).  Add more water if needed.  Let rest for 15 minutes, keeping the dough wrapped well. On a lightly floured surface, roll out 1/4 of the dough at a time to approximately 1/8 inch thickness. Place on parchment covered baking sheet, and using a pizza cutter cut into strips and squares. (I used my new pasta roller to roll out the dough and it worked very well) Bake at 450 degrees for a total of 12 minutes or until the crackers are browned and puffed up. I turn the pan halfway through the baking time to ensure an even bake.
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