Rosemary Croccantini

When I read about this recipe over at Fifteen Spatuals, I knew it would have to go to the top of my ever growing “Must Try” recipe pile.  It took a few days but finally, I got around to making these lovely crackers.  They appealed to me for a number of reasons, mostly because I love a crispy cracker and I have an enormous amount of fresh rosemary in the garden which I love using.  These are an absolute must make, especially if you are having family and friends over for a drink – they go down a treat with Onion Marmalade, chicken liver pâté and (not that I would agree) blue cheese and fig preserve.  Joanne serves hers with fig jam and manchego cheese.

Rosemary Croccantini

Taken from Fifteen Spatulas


1.5 cups all purpose flour
1 tsp salt
½ tsp sugar
2 tbsp fresh rosemary chopped
2 tbsp olive oil
½ cup cold water


  1. Preheat the oven to 230°C.
  2. Combine the flour, salt, sugar and rosemary in a bowl.
  3. Add the oil and enough of the water to form a dough.
  4. Turn the dough out onto a counter top and knead to a smooth ball.  The dough should feel tacky, not sticky.  If it feels sticky, add a *very* small amount of flour.
  5. Divide the dough into four pieces and cover with a towel.  Rest the dough for 10 minutes to allow the gluten to relax.
  6. If you have a pasta roller, roll each piece as thin as possible (this is what I did). Alternatively, use a rolling pin to roll the pieces out as thinly as possible.
  7. Joanne says to spray the dough with water which helps it to go crispy.  I found they baked better and crispier without the spritz of water.  See which works best for you.
  8. Bake on a baking try for 3 – 4 minutes on each side until lightly golden.
  9. Repeat with the remaining dough.  The crackers will become crispier as they cool.
  10. Once cooled, break into shards.

74 thoughts on “Rosemary Croccantini

  1. these are great, i am going to make them tomorrow for my sons family, we have a great big rosemary bush right outside the door! thank you darling.. i love your food.. c

  2. Rosemary and bread works so well…I make some little rosemary rolls which the girls wolf down. These crackers will go onto my towering ‘must make’ pile too.

  3. You know, I have never made crackers! I’ve seen so many recipes but never tried them! Your mention of having rosemary on hand sparked my interest as my bush is huge!! I have to try this out.

  4. Mandy! What a treat it was to wake up and see that you made these! I’m soooooo thrilled they worked out so well for you. Your accompaniments sound absolutely fantastic. I agree…once you make crackers at home, you don’t buy them anymore! They are better and cheaper at home. Cheers =)

  5. Those are beautiful crackers. I bet they have an awesome crunch. Sorry about the troubles leaving comments. I will look into it at home later and see what’s up! Thanks for letting me know. Have a great week.

    • Thanks Tricia. I was thrilled with the result and it is super using my pasta machine to get them really thin too, which definitely helps the crunch factor.
      Sorry about the comments – it seems you have loads of security measures in place and with me using a different platform to you doesn’t help either.
      Have a happy day. 🙂

      • I tried leaving a comment on my own blog and after entering the security word, it posted immediately. Sometimes I try a different internet provider and have better luck because I think they change up the security features. I can’t comment from Outlook at work – at all – on any blog. It wasn’t always like that. If you have more than one available – perhaps try that and see. I didn’t change anything on the blog pertaining to security. Thanks for trying to comment. Please try again some day and see if it is still a problem. Thanks for coming by!

        • Shame Tricia, I feel bad that you are going to all this effort. On my first attempt when I put in my blog name it always send an error saying it doesn’t belong to me (or something to that effect) then I have to submit again then the security code comes up on the third round which I enter and then it goes through – I do hope that you are receiving my comments. Thanks for all your effort, really appreciate that. Have a super day and see you on the other side of another comment. 😉

    • Hi Anna, oh I wish I had gone through the pile of must try’s – I have just scraped the surface to be quite frank – bet there are recipes in there that I have already forgotten about! Have an awesome week. 🙂

    • Hi Kim, thanks. So far, I have had them with a couple of varieties of cheese and onion marmalade, chicken live pâté and bovril, (a beef spread) oh and with butter. They would also be super with any dipping sauce or hummus and the likes. Have a happy day. 🙂 xo

  6. Oh these look gorgeous. I adore anything with rosemary in it and have rosemary hedges all over our garden. I might be tempted to put a sprinkling of sea salt on the top, too.

  7. Hi! I made these with thyme and red chilli flakes yesterday and they are all gone! Wish I had made more. 😦
    You really can’t stop snacking on these all the time! 🙂
    Have you tried these with other flavours? I was wondering if I can use fresh garlic cloves in these or should it be in dry powdered form?

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