Categories: Snacks

Ingredients

• 1 cup all-purpose flour, plus more for dusting
• 1 tsp fine sea salt
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp finely chopped fresh rosemary
• 2 tbsp unsalted butter, cut into 8 pieces

Directions

1. Preheat the oven to 375. Line an 11×17-inch baking sheet with parchment paper.

2. Combine the flour, salt, sugar, baking powder and rosemary in a food processor and pulse a few times to blend. Add the butter and pulse about 10 times, until the flour resembles a coarse meal. Add 1/3 cup of cold water and pulse until it forms a craggy-looking dough.

3. Lightly flour a counter or cutting board. Scrape the dough onto the counter and knead a few times until smooth. Cover with a clean kitchen towel and let rest for 15 minutes.

4. On the same surface, roll the dough into a 1/8-inch thick sheet. Cut the dough into circles using a 3/4-inch fluted cutter. You can reroll the scraps once. Place the cutouts on the prepared baking sheet.

5. Bake until the crackers are barely golden around the edges, about 15 minutes. Set aside to cool completely.

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