Super simple and quick to make these crackers are perfect for your holiday parties, slather them with your favorite vegan cheeses or dips and serve up as an appetizer with a glass of bubbly, or you can crumble them into soups for some added texture. You can double this recipe to make extra (because you’ll regret not making more), and they store well in an airtight ziplock bag for several days.
Extra sea salt for topping – I recommend Salty Provisions Wanderlust Sea Salt!
Instructions
Preheat oven to 500° Fahrenheit (250° Celcius).
Combine flour, salt, sugar, and rosemary in a bowl. Stir in the water and oil and whisk until well mixed together.
Turn dough out onto a silpat or a lightly floured piece of parchment paper
Roll the dough until it is about ⅛th of an inch thick. I add a little flour because the dough is quite sticky. Try to keep the thickness as even as possible.
If you want, trim the edges as they are often thinner and will burn in the oven before the rest of the crackers are done.
Using a pizza cutter, cut the dough into squares at the size you prefer. Brush with a little water and sprinkle with flaky Norwegian sea salt. Use a fork to prick each square a few times so they don’t puff up in the oven.
Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425° Fahrenheit (210° Celcius).
Bake for about 15-17 minutes, or until crackers are slightly golden.