Tuesday, March 10, 2020

Rosemary Crackers - #BreadBakers

Sunday morning my brother walked into the kitchen, opened the pot of ackee and saltfish and then reached into the cupboard for the bread. It's what he does every Sunday morning, except this morning, there was no bread. He grabbed a bag of crackers instead and commented that crackers were nicer anyway. I agreed.

Crackers are a huge part of Jamaican cuisine. And I don't mean that we have a variety of crackers. In fact, there used to be only one type - water crackers from the Excelsior brand - but we use that one type for EVERYTHING. They dunk it in porridge. They drink it with their tea. They give it to teething babies. I love crackers and butter (childhood guilty pleasure was crackers and butter sprinkled with sugar - warmed in the toaster oven). When my brother wants to cook steamed fish, he can't proceed until he has a bag of crackers. Jamaicans add the crackers to the pot near the end so they are just barely softened. Best part of the dish. Not feeling well? You may need some crackers. We are obsessed.

They don't look like much but I assure you, once you eat one, you won't be able to stop

Coincidentally, I was preparing that Sunday morning to bake some crackers. Alas, I wasn't making the delicious water crackers - I have NO idea how they make it. But these rosemary crackers were a good enough substitute. I tested several with ackee and saltfish and they passed the more-ish test.

I love how easy these were to make and look forward to making them often.

This month the Bread Bakers are baking all types of crackers. Be sure to scroll down to see the list. Thanks for hosting, Sneha!

Rosemary Crackers 


1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt (plus extra for sprinkling)
1 tablespoon finely minced rosemary
1/4 cup water
1 tablespoon oil


Preheat oven to 400 F.

Whisk together flour, baking powder, salt, and rosemary.  Add the water and oil and gently knead into a smooth ball. If the dough feels dry, add a little water a teaspoon at a time. If it's wet, sprinkle in some flour.

Roll out the dough on a sheet of parchment paper. Sprinkle with extra salt. Cut the dough into desired shapes.

Bake 12-15 minutes or until lightly golden. Allow to cool before eating.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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  1. Water crackers are our favorites, especially the high-baked versions but I would gladly trade them today for your rosemary crackers, Kelly. Definitely more-ish with the gorgeous flecks of green!

  2. Yes. Crackers and butter. I grew up with that, we used saltines and sometimes I would squish the butter through the holes. Kids playing with food... These look absolutely delightful as well, love rosemary.

  3. I love all of those flecks of rosemary! Your crackers look absolutely perfect, and I love learning about Jamaicans' obsession with crackers!

  4. I love the presence of rosemary in crackers my version also have it. this one is perfect .

  5. Such light, delicious and flavourful crackers Kelly. Rosemary adds such lovely colour to these.

  6. Love these crackers, a perfect combo with any pesto!