Buttery Rosemary Crisps

Crisp homemade crackers are possible if you cut the butter into the flour as opposed to rubbing the butter into the flour. If the dough is handled gently the result is a crisp buttery cracker. I adapted this from a recipe I found in a magazine.


    1 cup unbleached all-purpose flour
    1 teaspoon dried rosemary
    teaspoon Fleur de Sel or sea salt
    teaspoon freshly ground Tellicherry peppercorns

    3 tablespoons unsalted organic butter, softened
    3 tablespoons ice water
    3 tablespoons Cabernet Sauvignon

    1 tablespoon organic butter, melted

Toppings (select one or try a little of each): Parmesan cheese, freshly ground pepper, Fleur de Sel, garlic salt, sesame seeds, pizza seasoning or poppy seeds.

1. Preheat the oven to 350.

2. Measure the flour into a medium bowl.

3. Crush the rosemary and salt in a mortar with a pestle for a few seconds.
     Rosemary will not be completely crushed.

4. Stir salt, rosemary and pepper into the flour with a fork.

5. Use two knives to cut the butter into the flour until crumbly.

6. Mix the water and Cabernet together and add to the flour mixture all at
    once. Stir with a fork just until all the flour is moistened. Press dough with
     fingertips to form a soft dough but resist kneading the dough. If absolutely
     needed add another tablespoon water.

7. Press dough gently onto a floured breadboard and roll out to an 1/8 to 1/16
    of an inch thick.

8. Cut out shapes with a small biscuit cutter or small cookie cutters. Transfer
    shapes to one baking sheet. Use a fork to prick crackers at least three times

9. With a pastry brush, brush melted butter over crackers. Sprinkle with
     topping of your choice.

10. Bake at 350 for 15 minutes and then raise heat to 425 and bake for an
       additional 5-8 minutes or until toasted.

  Makes 2-3 dozen crackers