Place all ingredients in a food processor and “pulse” 20 times.
Press “on”, and allow the ingredients to continue combining until they form into a ball.
Remove the dough from the food processor using a rubber spatula and place it on a sheet of parchment paper.
Place a second sheet of parchment over the dough.
Use a rolling pin to roll the dough into a thing and even layer about ¼ - ⅛” thick — the thinner the dough the crunchier the cracker.
Use a pizza cutter to cut straight and evenly spaced lines in the dough. Rotate the parchment paper 90 degrees and add straight lines going perpendicular to your existing lines. The cleanest way to do this is to clean off your pizza cutter between each slice (I use a damp paper towel).
Place cut crackers on a baking sheet (with the parchment still underneath) and bake in the oven for 12-14 minutes, or until the edges start to crisp up and lightly brown
Remove from the oven and allow them to cool for a few minutes, until you can handle the crackers with your hands.
Use a spatula to carefully flip you dough (it should be in one piece).
Place it in the oven for another 4-6 minutes, until this side crisps up as well.
Once your crackers have reached your desired “doneness”, remove them from the oven, and allow them to cool slightly. Then use the pizza cutter to cut them along your perforated edge.
Serve with dip or sliced deli meat and enjoy!
* The servings will vary depending on the size you cut your crackers, and how thin you roll your dough. Using this recipe I was able to make 45 crackers that were roughly 1.5” square. This would make a serving size = 5 crackers.
You can swap the rosemary with whatever herb you’re craving.For plain crackers, skip the herbs all together.