How to Make Spectacular Spicy Rosemary Crackers

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A simple dough with BIG flavour! These spicy rosemary crackers are the perfect snack, or cheese board addition. Keep reading for the easy peasy recipe, and you’ll never buy crackers again!

A rack of crackers set over a white table cloth.

Why you’ll love this recipe

I’ve served spicy rosemary crackers and cheesy rosemary thyme fingerprint cookies at many a family gathering, and they ALWAYS go down a storm!

It helps that they are incredibly easy to make too. Your food processor and freezer do most of the work, so you can get on with other things. They’re brilliant!

Not a confident baker?

Not confident at baking yet? Check out baking for beginners first. It’s packed with plenty of helpful tips to boost your baking knowledge. Plus you can get your hands on the top 5 tips to guarantee baking success, and a FREE Best Bakes e-cookbook!

Rosemary crackers topped with sprigs of rosemary.

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

Rosemary – Fresh rosemary works best in these crackers, as it gives a very fragrant flavour. You could used dried if that’s all you have, just reduce the amount to 1 and 1/2 tsp.
Chilli Flakes – These add a wonderful gentle warmth, and don’t make them too spicy. Use less if you really don’t like heat, use more if you do. But avoid leaving them out if you can.
Flour – Use plain/all purpose flour. Don’t switch for self raising.
Butter – A good quality salted butter works brilliantly, but you can use unsalted if you like.
Cheese – You need a sharp extra mature cheddar. Baking mellows the flavour, so you wouldn’t taste a mild or medium cheddar.
Baking Powder – Don’t substitute this for bicarbonate of soda, they aren’t the same and react differently in baking.
Salt – You season your dinner, why wouldn’t you season your bakes? Don’t skip the salt if you can help it.

Golden spicy rosemary crackers on a black cooling rack.

Emma’s top tips

Here are tips you’ll find helpful when making this recipe.

Want to bake these NOW but your butter is cold and hard? Here’s how to soften butter quickly.
Lining your baking tray with baking paper or a silicone baking mat is optional. But I never like to risk my bakes sticking!
Change up the flavour by switching the rosemary and chilli flakes for fresh chives and onion powder.
Make them festive by using Christmas cutters to shape your chosen toppings. Like these cute ham and cheese cracker snacks.

Close up of a freshly baked spicy rosemary flavoured cracker on a wire cooling rack.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

Preparing the dough should take no longer 5 minutes.
Allow for 25 freezing time (or you can refrigerate for 60-90 mins instead).
Slicing the crackers will take 2-3 minutes.
Baking spicy rosemary crackers takes 10-12 minutes. Note, you may need to bake in batches.
Want to make them ahead of time? You can bake them from frozen to save time later on.

Lots of spicy rosemary crackers cooling on a rack.

Spicy Rosemary Thins – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note there is a 25 minute chilling time in this recipe.

Ingredients

Here is what you will need to make approx 25-30.

Please note, this recipe includes both UK metric and US Cup measurements.

1 Large Sprig Fresh Rosemary
1/4 tsp Chilli Flakes
100g (3/4 Cup) Plain Flour
100g (1/3 Cup + 1/8 Cup) Unsalted Butter, Room Temp
100g (1 Cup) Extra Mature Cheddar Cheese, Finely Grated
1 tsp Baking Powder
1/2 tsp Salt

Essential Equipment

Chopping Board
Sharp Knife
Food Processor/Blender
Baking Paper
Baking Tray
Wire Rack

Instructions

First, pull the rosemary needles off the sprig (1 x large sprig), and finely chop them together with the chilli flakes (1/4 tsp).

Fresh rosemary and chilli flakes chopped together on a chopping board.

Then, place them into your food processor along with the flour (100g | 3/4 Cup), butter (100g | 1/3 Cup + 1/8 Cup), finely grated cheese (100g | 1 Cup), baking powder (1 tsp), and salt (1/2 tsp).

The dry ingredients in a food processor.

Next, pulse JUST until it just comes together to form a dough. Do not over mix.

Now tip the dough out onto a sheet of baking paper and gently bring together into a rough log/cylinder shape.

Cracker dough rolled into a log on a sheet of baking paper.

Then, using the baking paper as an aid, roll it up into a smooth, round log/cylinder shape. Once you’re happy with the shape and smoothness, press the ends inwards to fill any gaps.

Keep wrapped, and pop it in the freezer for 25 minutes to chill. (Alternatively you can chill it in the fridge for 60-90 minutes.)

Cracker dough rolling into a cylinder wrapped in baking paper.

Meanwhile, preheat your oven to 180°C/Fan 160°C/356ºF and line a baking tray with baking paper or a silicone baking mat (optional).

Then, when your cracker dough is chilled, remove from the freezer and slice into discs, approx 3-4mm thick.

Chilled cylindrical shaped cracker dough on a chopping board.

A chilled log of cracker dough being sliced into discs.

Next, place the chilled discs onto your baking tray. Space them apart slightly to allow for spreading. (You will likely need to cook in batches, so put any remaining crackers back into the fridge for the time being.)

Unbaked spicy rosemary crackers on a lined baking tray.

Then put your spicy rosemary crackers into the centre of the preheated oven. Bake for 10-12 mins, or until just turning golden on the edges.

Freshly baked spicy rosemary crackers on a lined baking tray.

Finally, allow them to cool on the tray for a minute or two, then transfer to a wire rack to cool completely.

Repeat the baking and cooling process for any remaining unbaked crackers.

A batch of spicy rosemary crackers on a wire rack over a white tablecloth.

How to store spicy rosemary crackers

Store your crackers in a metal container at room temperature (I like to line mine with baking paper), and consume within 5-6 days.

FAQs

Can you freeze spicy rosemary crackers?

Yes! You can cut them into discs and then freeze for a later date. To bake them from frozen, just add 2-3 minutes onto the cooking time (keep a close eye towards the end, just in case.)

Do you have to add chilli flakes?

No, you don’t have to add the chilli flakes. They’re still lovely with just rosemary. Although I would perhaps switch the cheddar cheese for parmesan, to give a stronger cheese flavour to compensate.

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Spicy rosemary crackers cooling on a wire rack. A text overlay says "easy peasy spicy rosemary crackers".