Rosemary Fig Crackers
Elevate your snacking game with these homemade Rosemary Fig Crackers—an irresistible blend of sweet, savory, and aromatic flavors. Made with a mix of all-purpose and whole wheat flours, these artisanal crackers are studded with finely chopped dried figs and fresh rosemary, creating a perfect harmony of earthy and naturally sweet profiles. A touch of honey and olive oil lends a delicate richness, while a crisp, golden texture is achieved by baking to perfection. These elegant crackers are not only easy to make but also versatile, pairing beautifully with creamy cheeses, charcuterie, or a simple dip. Ideal for entertaining or as a gourmet snack, the recipe comes together in just 34 minutes and yields about 40 crackers. Store them in an airtight container to enjoy their freshness all week long!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 4 tablespoons unsalted butter
- 1.5 tablespoons fresh rosemary leaves, chopped
- 0.5 cups dried figs, finely chopped
- 6 tablespoons water
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt until evenly combined.
Cut the unsalted butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped rosemary and dried figs, evenly distributing them throughout the flour mixture.
In a small bowl, whisk together the water, honey, and olive oil until well combined.
Pour the wet mixture into the dry ingredients and stir with a wooden spoon until the dough comes together. If the dough feels too dry, add an additional tablespoon of water, one tablespoon at a time.
Place the dough on a lightly floured surface and knead gently for 1-2 minutes until smooth. Divide the dough into two equal portions.
Roll out one portion of dough on a floured surface to a thin sheet, about 1/8-inch thick.
Using a sharp knife or a pizza cutter, cut the dough into rectangles or any desired cracker shape. Transfer the shapes to the prepared baking sheet, ensuring a little space between each cracker.
Repeat the rolling and cutting with the second portion of dough, and transfer those crackers to the second baking sheet.
Prick each cracker with a fork to prevent puffing during baking.
Bake the crackers in the preheated oven for 12-14 minutes or until they are golden brown and crispy. Rotate the baking sheets halfway through for even cooking.
Remove the crackers from the oven and allow them to cool completely on a wire rack before serving.
Store the cooled crackers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 56.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
