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Horizontal image of small, triangular pieces of flatbread on a blue plate next to rosemary and a checkered towel.

Buckwheat Rosemary Cheese Crackers

★★★★★

5 from 1 review
  • Author: Fanny Slater
  • Total Time: 1 hour, 30 minutes
  • Yield: 60-65 crackers (8 ounces), serves 6-8 people 1x

Description

Hearty and versatile, these homemade cheddar buckwheat crackers are naturally nutty and get a hint of herby flavor from fresh rosemary.

Ingredients

Scale
  • 1 cup grated sharp cheddar cheese (4 ounces)
  • 1 1/2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup buckwheat flour
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt, divided
  • 2–3 teaspoons cold water (plus more if dough doesn’t come together)

Instructions

  1. In a food processor, combine the cheddar, butter, flour, rosemary, black pepper, oil, and 1/2 teaspoon of the salt. Pulse until the mixture is crumbly, and then slowly add in the water, 1 teaspoon at a time, pulsing in between each addition until the dough comes together. It should be uniform and not sticky.
  2. Dump the dough out onto a clean work surface and, using your hands, form it into 2 discs. Wrap the discs in plastic wrap and refrigerate for 30 minutes.
  3. Lay a piece of parchment paper on your work surface, then top it with one of the discs and another piece of parchment paper. Using a rolling pin, flatten the dough so it is as thin as possible (about 1/16 inch) and then remove the top piece of parchment paper and set it aside.
  4. Using a pizza cutter, slice the dough into bite-size triangles about 1 1/2 inches per side, making sure to cut the crackers to uniform size so they bake evenly. Transfer the cracker-lined parchment paper to a baking sheet. Repeat this process with the other disc and then chill both sheets in the freezer for 5 minutes.
  5. Preheat the oven to 350°F.
  6. Remove the baking sheets from the freezer and then slide the cracker-lined parchment papers off. Replace with the 2 pieces of parchment paper you set aside earlier. Gently pop off the triangles and place them (close, but not touching) onto the newly lined baking sheets.
  7. Using a paring knife or fork, prick the crackers in several spots. Sprinkle evenly with the remaining 1/2 teaspoon salt and bake until crispy, about 10-15 minutes, checking often and rotating the pans if necessary to promote even cooking.
  8. Allow the crackers to cool on the baking sheets before serving.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Crackers
  • Method: Baking
  • Cuisine: Snacks

Keywords: rosemary, buckwheat, cracker, cheese, cheddar

Find it online: https://foodal.com/recipes/gluten-free/buckwheat-rosemary-cheese-crackers/