Rosemary and Cheese Crackers

This recipe for rosemary and cheese crackers creates a flavorful and unexpected combination that lead to the perfect afternoon snack.
February 01, 2016


• Combine all ingredients in a food processor, pulsing until the mixture comes together and looks like pie dough. Dump onto a piece of plastic wrap, press together and flatten into a disk. Wrap completely and refrigerate 15 to 20 minutes.

• Preheat oven to 350°. On a floured surface, roll the dough about ⅛ inch thick. Use a fluted pastry wheel or knife to cut dough into squares, triangles or other desired shape. Prick crackers with a fork and lift them to ungreased baking sheet. Bake 12 to 15 minutes, until lightly browned around the edges. Set the baking sheet on a rack to cool.


  • 1½ cups grated firm cheese such as Kenny’s Norwood
  • 4 tablespoons butter
  • ¾ cup flour, plus more for work surface
  • 1 teaspoon finely minced fresh rosemary
  • ¼ teaspoon salt
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