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Seeded Rosemary Crackers

These These Seeded Rosemary Crackers are healthful, addictive, and so simple your 5 year old could make them. They last for weeks in a tin ... if you hide them.

Course Snack
Cuisine Israeli
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people



  1. Heat your oven to 350 degrees Fahrenheit. 

  2. Here is the thing, I know there are a ton of ingredients but feel free to really pare down the number of types of seeds. All you need do is keep the ratio of wet to dry the same and make sure you include at least one muciliginous seed like chia or flax. I have used nuts in this as well with great success. Chopped pistachios are especially pretty.  Also with out the rosemary for any other dried herb and you will meet with success. Imagine mint? lovely. Okay onwards to the recipe.

  3. Place all of the ingredients in a large bowl and give it a good massage. Really get in there and work it for 1-2 minutes. Now leave it to meld for a good 20 minutes. 

  4. Place parchment paper cut to the size of your sheet pan on the counter. Smear the seed mixture over it. Now place another sheet of parchment over the top and begin to convince it to become flat. Coax it with a rolling pin by pressing and rolling out towards the edges. This takes some finesse. Sometimes I rub my open hand in a burnishing motion over the top parchment and smooth it that way. Once you have it in a rectangle roughly 26" by 18". Slip it on to the sheet pan and peel off the top layer of parchment. 

  5. Place it in the center rack of the oven and bake for 20 minutes.  Remove from the oven and gently place a cutting board over the top of the crackers. Flip the whole thing and place again on the sheet pan with the down side now up. Basically you want to bake it on both sides and use what ever method of flipping works best for you.

  6. bake another 15 minutes and remove from oven. Allow to cool. Break into shards and enjoy of pack away in a cookie tin.