A bunch of white ingredients that don't photograph well

A bunch of white ingredients that don’t photograph well

Rosemary Pecorino Romano Crackers
makes about 25 crackers

1+1/2 cup white whole wheat flour*
1/2 oz finely grated pecorino romano (or parmesan)
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp minced fresh rosemary
1/3 + 1/4 cup milk
1 tsp olive oil for brushing
coarse salt for sprinkling

*I bake with King Arthur White Whole Wheat flour, since it has more fiber than regular white flour. You should be able to use all white flour or a combination of white and wheat without any problems.

In a large bowl, combine the first five ingredients as well as 1/3 cup milk, and mix well. Add the additional 1/4 cup milk as needed, one Tbsp at a time, to form a very stiff dough (I used all 4 Tbsp).

Stiff Cracker Dough

Stiff Cracker Dough

Roll out the dough on a very floured surface (flipping the dough over a few times as you roll it, so that you can re-flour the surface as needed), to about 1/8 inch thickness (or a bit thinner if you’d like). Cut into squares 2 to 3 inches on a side. Place on two baking sheets sprayed with cooking spray.

Crackers ready for baking

Crackers ready for baking

Bake at 350 degrees for 10 minutes, then take the pans out, brush lightly with the 1 tsp of olive oil (more if you need it), and sprinkle with a bit of coarse salt. Return to the oven, and bake until crispy, about 15 more minutes (but check every 5 minutes!). Remove the crackers and cool on a rack.

Finished Crackers - YUM!

Finished Crackers – YUM!

Nutritional Information
(per cracker, 25 crackers per recipe, and made with King Arthur White Whole Wheat flour): 41 cals, 1.6 g fat, 0.7 g fiber

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