Crackers Recipe

Whisk dry ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, fine sea salt, and baking powder until evenly combined.

Cut in butter

Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 4–6 minutes).

Add oil and sweetener

Drizzle in the olive oil and honey (or maple syrup). Toss briefly with a fork to distribute.

Add water and bring together

Gradually add the cold water, starting with 1/4 cup and adding more as needed, mixing with a fork until the dough just comes together. You want a cohesive but not wet dough. Press it together once to form a rough disk. If dough is too dry, add up to 1–2 tbsp more water.

Rest

Wrap the disk in plastic wrap or cover the bowl and chill in the refrigerator for 20–30 minutes to relax the gluten and firm the butter for easier rolling.

Preheat and prepare baking sheets

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Divide dough

Remove the chilled dough and divide it into two equal portions for easier rolling. Keep one portion refrigerated while you work with the other.

Roll thin

On a lightly floured surface (or between two pieces of parchment), roll one dough portion very thin — about 1/16 to 1/8 inch thick. Thin dough yields crisp crackers. If you prefer square/rectangular crackers, roll into a rough rectangle.

Cut crackers

Using a pizza wheel, sharp knife, or bench scraper, cut the rolled dough into desired shapes and sizes (e.g., 2-inch squares or 1.5-inch rounds). Transfer cut pieces to the prepared baking sheet, spacing them about 1/4 inch apart. Re-roll scraps once to use remaining dough.

Dock and season

Use a fork to prick (dock) each cracker 2–3 times to prevent large air bubbles. Brush lightly with a bit of water or olive oil (use a pastry brush). Sprinkle with crushed dried rosemary (if using), sesame or poppy seeds (if using), and finish with a light sprinkle of coarse sea salt or flaky salt.

Bake

Bake in the preheated oven for 10–14 minutes, rotating the baking sheet halfway through, until the crackers are golden at the edges and dry and crisp in the center. Thinner crackers will be done closer to 10 minutes; thicker will take longer.

Cool

Remove from oven and allow crackers to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. They will crisp further as they cool.

Store

Once fully cooled, store crackers in an airtight container at room temperature for up to 1 week. For longer storage, keep in an airtight container with a small packet of uncooked rice or a food-safe desiccant to maintain crispness.