These simple natively constructed Rosemary Sea Salt Crackers are the ideal expansion to your cheddar plate, or just to have close by for eating. They are so easy to make, and take under thirty minutes. Additionally, how to make an exceptional cheddar plate with fixings from the ordinary market!

Presently, obviously you need a few saltines and bread to go with this cheddar. I ordinarily purchase or make some high quality bread, and furthermore snatch a few wafers. Recently I have been truly wanting for some rosemary enhanced saltines, thus I chose to give natively constructed wafers a shot. I never have on the grounds that I figured it would be truly tedious and just not worth the exertion. Indeed, try to keep your hat on – it is SO natural, and the hand crafted wafers are delectable. Absolutely justified, despite all the trouble. Additionally on the off chance that you coolly notice that you made those wafers your visitors are going to think you are astonishing (P.S., you are astounding, they don't need to realize how simple it was!)

Only a couple of fixings and under thirty minutes, and you have some extravagant wafers that you made yourself. I chose to utilize rosemary and ocean salt since I get truly into rosemary in the winter and it goes so well with cheddar. What's more, I sprinkled ocean salt on top since I like my wafers somewhat salty. Yet, you can truly season this with any herb or zest that you need. I have a couple of mixes in my mind that I may try out and share later on. I needed these to be very firm and have a couple of air pockets in them which gives them a natural look and a pleasant crunch.

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  • 1 ½ cups all purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon sugar
  • 1 tablespoon fresh rosemary finely chopped
  • 1 ½ tablespoons olive oil
  • 1/2 cup water
  • extra sea salt for topping if desired.


  1. Preheat oven to 500°F degrees.
  2. Place flour, salt, sugar and rosemary in a bowl, whisk to combine.
  3. Stir in water and oil, stir until fully combined.
  4. Turn dough out onto a lightly floured piece of parchment paper (slightly larger than your baking sheet.)
  5. Roll the dough until it is about 1/8th of an inch thick. you may need to add a bit of flour because the dough is quite sticky. Try to keep the thickness as even as possible.
  6. Trim the edges if you want. The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done.
  7. Cut the dough into squares using a pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times.
  8. Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425°F.
  9. Bake for 12-17 minutes, or until crackers are starting to become golden.

*You can use coarse Kosher salt in place of the sea salt if you wish.**This only makes about 30-40 crackers, so make a double batch (or more) if you are having a party. If you make a double batch, split dough in half and roll out in two batches.

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