ROSEMARY AND OLIVE OIL CRACKERS, 7 Tips for Extra Crunchy Homemade Crackers Say goodbye to preservative, trans fat, and sodium-laden commercial crackers and say HELLO to crunchy homemade crackers! Rosemary and Olive Oil Crackers are crispy, crunchy, and downright delectable with the bright flavor of rosemary. Perfect with soups, stews, chili, on a charcuterie board, or a simple snack plate with cheese and veggies. You can tailor the recipe to your family's preferences and develop a signature cracker for your house. Rosemary is delicious - or use your favorite herb! Blessings, Michele ⭐PS. The recipe is made with baking POWDER. In the video I mistakenly said baking soda, but I was holding the baking powder tin. ➡ Printable recipe chocolateboxcottage.tv/videos... ➡🕰 VIDEO OUTLINE: 0:00 Intro 0:52 Mixing ingredients for crackers 2:52 Kneading the cracker dough 3:07 Let the dough rest 3:29 First 2 tips for crunch crackers 3:53 Roll out cracker dough 5:30 Dock the dough with a fork to prevent bubbles 5:43 Top crackers with olive oil, salt, and a sprinkle of additional rosemary 6:12 Baking the crackers 7:45 How to roll in order to prevent scorched edges 8:14 Break crackers apart in pieces 🛒 Shopping Guide (Some links are affiliate links and I earn a small commission when you make a qualifying purchase. This does not change your price. Thank you for supporting my business!) You may also find supplies at thrift shops for cheap! If not, take a look below. 🌼 Baking stone: www.pntrac.com/t/8-12416-2738... 🌼 Rimless baking sheet www.gopjn.com/t/8-12416-27384... 🌼 Heavy Duty USA cookie sheet www.pjtra.com/t/8-12416-27384... 🌼 Unbleached parchment paper www.pjtra.com/t/8-12416-27384... 🌼 Cracker jar www.containerstore.com/s/kitc... 🌸🏡🌸 Welcome to Chocolate Box Cottage, 🧁 the sweet spot between 🕰 old fashioned skills, like gardening and cooking from scratch, and ✨ modern conveniences that make life easier. 🌼 If you’re looking to create your slice of country living with practicality and finesse, you’re in the right place! Find special recipes and simple gardening projects to make your home life more bountiful. 🌼 I’m a functional nutritional therapy practitioner, and have taught basic cooking, gardening, and homemaking skills to families for the last 20 years. Blessings, Michele ♥ FOLLOW CHOCOLATE BOX COTTAGE ON FACEBOOK! facebook.com/chocolatebox... ♥ JOIN THE CHOCOLATE BOX COTTAGE FACEBOOK GROUP! facebook.com/groups/52896... ♥ FIND ME ON MEWE! mewe.com/i/michelepryse ♥ FOLLOW CHOCOLATE BOX COTTAGE ON INSTAGRAM! instagram.com/chocolatebo... ⭐️⭐️⭐️⭐️
They last at least 2 weeks in an airtight container such as a jar (not a bag) in the pantry. They do not contain preservatives, so after that you can refresh homemade crackers in a 250F (120C) oven for 15 minutes. ~Michele
Glad to help - this recipe works nicely with whole grain flour. As I mentioned in the video it may take a touch more water. The 15 min rest period is especially important because it will not only relax the gluten but also give time for the bran to soften making it hold together better when you go to roll the dough. Enjoy and let me know if you have any questions. ~Michele
Lovely recipe. Looking forward to trying it with all freshly-milled flour. In the video, I’m pretty sure you said baking soda instead of baking powder. Might want to add that to your pinned post in the comments. Thanks bunches!
Hi Constance, you're welcome. It is a good idea to avoid aluminum whenever possible due to its link to Alzheimer's. Blessings to you, friend! Love, Michele
@@ChocolateBoxCottage I few months ago I changed my under arm deodorant due to its aluminum content ,not giving a thought to the fact that I was injesting it in something that seemed so simple.So again thanks a million.I will be more through in my researching. BLESSINGS DEAR ONE.
@@constancecole3293 I know - it seems obvious that aluminum should NOT be included in food! We have to keep our eyes open. So glad to help. XOXOX Michele
Glad to help - this recipe works nicely with whole grain flour. As I mentioned in the video it may take a touch more water. The 15 min rest period is especially important because it will not only relax the gluten but also give time for the bran to soften making it hold together better when you go to roll the dough. Enjoy and let me know if you have any questions.~Michele
@@ChocolateBoxCottage thank you. I do have a question. I make your buttermilk bread. And since I’m familiar with the recipe now, I have experimented with using my KoMo to grind flour. How fine do you grind your wheat for this recipe? My last experiment was too wet. I needed more flour. It still rose and tasted great but very moist bread. I sliced and froze it as soon as it was completely cool. I see many videos of people using their mills but they don’t say how fine they grind. I’m just curious. … (I’m the gal that inquired about your mill in the background of your video about a month ago)
I remember you now - thanks for the gentle nudge. While it is possible to bake bread with coarse flour, it requires different handling so I recommend grinding as fine as your mill will allow. KoMo mills are able to produce very fine flour. You can test it by turning the mill on with the setting towards the fine end of the scale. Drop a little wheat in the hopper, maybe 1/4-1/2 cup and as it grinds turn the hopper as far towards fine as you can until you hear the stones touch, then back off a bit. Grind the rest of the flour for your bread at this setting. How much whole wheat flour and how much white flour are you using? Are you allowing the dough to rest for 10-15 min after incorporating the flour?
@@ChocolateBoxCottage I used the ratio you recommended and ground at the finest setting. I think I will try again and give myself permission to add a little more flour if needed. I was on the skimpy side of the recipe. I did let it rest, too. Practice , practice.
Hi Beverly, I recognize you from Homestead Kitchen. 💚🌷💚 Welcome! I think you will like your own homemade crackers very much...so much that you might spoil yourself and your family for store bought. 🌸 Love, Michele
Where did you buy your stone thats in the oven? I am going to see if I can make these with cheese like a home-made Cheeze-it!! Thanks so much for sharing! Love your channel!!🙂❤️
Hi Amanda, I bought it at a little kitchenware shop when we took a trip to the Oregon coast years ago. The baking stones that are now manufactured are better than mine. I'll share an affiliate link to a good one so you can explore. It's an expensive purchase, but if you keep it in the oven full-time it evens out the temp in your oven for all of your baking and in my mind pays for itself that way. I only take it out of the oven when I bake a pie (because my pies almost always overflow and make a mess!) A baking stone is great for crackers. Homemade Cheeze-Its are a fun challenge to undertake. Keep me posted, I'm curious! www.pntrac.com/t/8-12416-273845-206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Fbaking-steel-rectangular-14-x-16
@Chocolate Box Cottage I just looked them up from your link and they are not very expensive!! I will definitely be purchasing one. I see so many ovens with them. Thank you so much for the information!
Thank you for sharing.
My pleasure, thank you! 🌷Michele
They sound and look fantastic!
Rosemary and olive oil are such a nice flavor combo. You could adapt it to whatever herb you like best. ~Michele
Baking SODA is NOT the same as baking POWDER. ((1:21))
ROSEMARY AND OLIVE OIL CRACKERS, 7 Tips for Extra Crunchy Homemade Crackers
Say goodbye to preservative, trans fat, and sodium-laden commercial crackers and say HELLO to crunchy homemade crackers! Rosemary and Olive Oil Crackers are crispy, crunchy, and downright delectable with the bright flavor of rosemary. Perfect with soups, stews, chili, on a charcuterie board, or a simple snack plate with cheese and veggies.
You can tailor the recipe to your family's preferences and develop a signature cracker for your house. Rosemary is delicious - or use your favorite herb! Blessings, Michele
⭐PS. The recipe is made with baking POWDER. In the video I mistakenly said baking soda, but I was holding the baking powder tin.
➡ Printable recipe chocolateboxcottage.tv/videos...
➡🕰 VIDEO OUTLINE:
0:00 Intro
0:52 Mixing ingredients for crackers
2:52 Kneading the cracker dough
3:07 Let the dough rest
3:29 First 2 tips for crunch crackers
3:53 Roll out cracker dough
5:30 Dock the dough with a fork to prevent bubbles
5:43 Top crackers with olive oil, salt, and a sprinkle of additional rosemary
6:12 Baking the crackers
7:45 How to roll in order to prevent scorched edges
8:14 Break crackers apart in pieces
🛒 Shopping Guide (Some links are affiliate links and I earn a small commission when you make a qualifying purchase. This does not change your price. Thank you for supporting my business!) You may also find supplies at thrift shops for cheap! If not, take a look below.
🌼 Baking stone: www.pntrac.com/t/8-12416-2738...
🌼 Rimless baking sheet www.gopjn.com/t/8-12416-27384...
🌼 Heavy Duty USA cookie sheet www.pjtra.com/t/8-12416-27384...
🌼 Unbleached parchment paper www.pjtra.com/t/8-12416-27384...
🌼 Cracker jar www.containerstore.com/s/kitc...
🌸🏡🌸 Welcome to Chocolate Box Cottage, 🧁 the sweet spot between 🕰 old fashioned skills, like gardening and cooking from scratch, and ✨ modern conveniences that make life easier.
🌼 If you’re looking to create your slice of country living with practicality and finesse, you’re in the right place! Find special recipes and simple gardening projects to make your home life more bountiful.
🌼 I’m a functional nutritional therapy practitioner, and have taught basic cooking, gardening, and homemaking skills to families for the last 20 years.
Blessings,
Michele
♥ FOLLOW CHOCOLATE BOX COTTAGE ON FACEBOOK!
facebook.com/chocolatebox...
♥ JOIN THE CHOCOLATE BOX COTTAGE FACEBOOK GROUP! facebook.com/groups/52896...
♥ FIND ME ON MEWE!
mewe.com/i/michelepryse
♥ FOLLOW CHOCOLATE BOX COTTAGE ON INSTAGRAM!
instagram.com/chocolatebo...
⭐️⭐️⭐️⭐️
Great video!! Pleasant, precise, PERFECT! Thanks so much for sharing your wisdom🤗
Thank you, Jackie! I appreciate your kind words so much! XOXOX Michele
These r delicious and very easy! Ty so much for sharing!
I make those with my sourdough....so good!❤❤❤
Hi Jeannie! Sourdough crackers are a favorite around here too. ❤ Happy Valentine's day! Love, Michele
@@ChocolateBoxCottage Happy Valentines Day to you!!❤
😮❤️
Hello I would love to know could we use instead of baking powder , sourdough in your recipe??? Thk very much..
How long can you keep them
They last at least 2 weeks in an airtight container such as a jar (not a bag) in the pantry. They do not contain preservatives, so after that you can refresh homemade crackers in a 250F (120C) oven for 15 minutes. ~Michele
So glad to find this recipe, haven’t found freshly milled flour cracker recipes that work. Can’t wait to give this a try. Thank you so much! ❤
Glad to help - this recipe works nicely with whole grain flour. As I mentioned in the video it may take a touch more water. The 15 min rest period is especially important because it will not only relax the gluten but also give time for the bran to soften making it hold together better when you go to roll the dough. Enjoy and let me know if you have any questions. ~Michele
@@ChocolateBoxCottage thank you so much! 🙏😊
What is it baking soda as you said or powder as the tin was labeled?
These look amazing! Could you please let me know how long do they last on the counter on an airtight container? Thx
Hi Wendy, when the crackers are stored in a container with a tight-fitting lid they last at least a month. Nice to "see" you! Love, Michele
@@ChocolateBoxCottage thank you so much!
Will try tomorrow, looks delicious! Thanks for the recipe. Greetings from South Africa
Hi Magdaleen, thank you for watching in South Africa. ❤❤ Michele
Lovely recipe. Looking forward to trying it with all freshly-milled flour. In the video, I’m pretty sure you said baking soda instead of baking powder. Might want to add that to your pinned post in the comments. Thanks bunches!
I did, you're right. Good thing I was holding the baking powder can as I said it. Thank you, Marina. 🌸Michele
Marina, I took your advice and added the clarification to the pinned comment - thanks again! Michele
These are airy and crispy. Not crunchy at all.
Great to learn ,Baking Powder contains aluminum. I have been educated ! Thank you dear for sharing your insight on all you do.
Hi Constance, you're welcome. It is a good idea to avoid aluminum whenever possible due to its link to Alzheimer's. Blessings to you, friend! Love, Michele
@@ChocolateBoxCottage I few months ago I changed my under arm deodorant due to its aluminum content ,not giving a thought to the fact that I was injesting it in something that seemed so simple.So again thanks a million.I will be more through in my researching. BLESSINGS DEAR ONE.
@@constancecole3293 I know - it seems obvious that aluminum should NOT be included in food! We have to keep our eyes open. So glad to help. XOXOX Michele
Hi Michelle Happy Tuesday everything thing you make looks delicious to you and your family take care bye.
Thank you, you are very kind to say that. Hugs to you, Michele
@@ChocolateBoxCottage Hi Michelle hugs and kisses to you take care my dear bye.
Ellerinize sağlık çok güzel görünüyor
Thank you 🤲🏻
Oh yummy nice to meet you!!!
Hi Angela, welcome! 🐦Michele
Very nice 👍
Thank you!
These look fabulous and easy to make, Michele! Would be so yummy with some fresh goat cheese ...nice work!
Oh yes, so good with fresh goat cheese! YUM. ~Michele
Looks so yummy!
Oh they are! ❤Michele
Thank you so much for sharing this cracker recipe ❤️🙏
You're welcome - enjoy! 🌸 Michele
Yay. This looks fun. I’m new to milling flour so this will be fun to try
Glad to help - this recipe works nicely with whole grain flour. As I mentioned in the video it may take a touch more water. The 15 min rest period is especially important because it will not only relax the gluten but also give time for the bran to soften making it hold together better when you go to roll the dough. Enjoy and let me know if you have any questions.~Michele
@@ChocolateBoxCottage thank you. I do have a question. I make your buttermilk bread. And since I’m familiar with the recipe now, I have experimented with using my KoMo to grind flour. How fine do you grind your wheat for this recipe? My last experiment was too wet. I needed more flour. It still rose and tasted great but very moist bread. I sliced and froze it as soon as it was completely cool.
I see many videos of people using their mills but they don’t say how fine they grind. I’m just curious. …
(I’m the gal that inquired about your mill in the background of your video about a month ago)
I’m using hard red and hard white
I remember you now - thanks for the gentle nudge. While it is possible to bake bread with coarse flour, it requires different handling so I recommend grinding as fine as your mill will allow. KoMo mills are able to produce very fine flour. You can test it by turning the mill on with the setting towards the fine end of the scale. Drop a little wheat in the hopper, maybe 1/4-1/2 cup and as it grinds turn the hopper as far towards fine as you can until you hear the stones touch, then back off a bit. Grind the rest of the flour for your bread at this setting.
How much whole wheat flour and how much white flour are you using? Are you allowing the dough to rest for 10-15 min after incorporating the flour?
@@ChocolateBoxCottage I used the ratio you recommended and ground at the finest setting. I think I will try again and give myself permission to add a little more flour if needed. I was on the skimpy side of the recipe.
I did let it rest, too. Practice , practice.
Can’t wait to try these.
Hi Beverly, I recognize you from Homestead Kitchen. 💚🌷💚 Welcome! I think you will like your own homemade crackers very much...so much that you might spoil yourself and your family for store bought. 🌸 Love, Michele
@@ChocolateBoxCottage Looking forward to your videos. Love Homestead Kitchen, you and the others are very helpful and answer any question
Where did you buy your stone thats in the oven? I am going to see if I can make these with cheese like a home-made Cheeze-it!! Thanks so much for sharing! Love your channel!!🙂❤️
Hi Amanda, I bought it at a little kitchenware shop when we took a trip to the Oregon coast years ago. The baking stones that are now manufactured are better than mine. I'll share an affiliate link to a good one so you can explore. It's an expensive purchase, but if you keep it in the oven full-time it evens out the temp in your oven for all of your baking and in my mind pays for itself that way. I only take it out of the oven when I bake a pie (because my pies almost always overflow and make a mess!) A baking stone is great for crackers. Homemade Cheeze-Its are a fun challenge to undertake. Keep me posted, I'm curious!
www.pntrac.com/t/8-12416-273845-206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Fbaking-steel-rectangular-14-x-16
@Chocolate Box Cottage I just looked them up from your link and they are not very expensive!! I will definitely be purchasing one. I see so many ovens with them. Thank you so much for the information!