These crackers come together with one bowl and a rolling pin. The dough takes about ten minutes to mix, rests briefly, then goes straight into the oven.
Spelt flour works well here because its mild, nutty flavour doesn’t fight the lemon or rosemary. Whole wheat flour would be too heavy. Plain white flour would taste flat.
The lemon zest is not subtle. It hits clearly on the first bite, then the rosemary comes through on the finish. That balance stays consistent once you get the rolling thickness right.
These keep well for up to a week in an airtight tin, so they’re worth making in a double batch.
Why You’ll Love This Recipe
- Ready in 40 minutes from pantry staples
- Naturally dairy-free with no substitutions needed
- Spelt flour adds a nutty depth plain flour can’t
- Stay crisp for up to a week in an airtight tin
Ingredient Notes
- Spelt flour: Use white spelt flour for a lighter cracker. Wholemeal spelt works but produces a denser, slightly chewier result. Do not substitute regular wheat flour without adjusting liquid.
- Lemon zest: Use fresh lemon only. Bottled lemon juice won’t give the same fragrance. One medium lemon yields about 1 tsp of zest.
- Fresh rosemary: Strip the leaves and chop them finely so they distribute evenly through the dough. Dried rosemary can substitute at half the quantity, but the flavour is sharper and less floral.
- Olive oil: Extra-virgin olive oil adds a grassy note that complements the rosemary. A neutral oil like sunflower works if you prefer a cleaner flavour.
- Water: Add it a tablespoon at a time. Spelt absorbs liquid differently depending on the brand, and too much water makes the dough sticky and hard to roll thin.
- Flaky sea salt: Sprinkle on top just before baking. It adds crunch and draws out the lemon and rosemary. Fine salt mixed into the dough is not the same.
Spelt Lemon Rosemary Crackers
Description
Spelt flour gives these crackers a nutty, slightly earthy base that holds up to the sharpness of lemon zest and the resinous bite of fresh rosemary. Roll them thin and they bake up brittle and light, with a clean finish.
Ingredients
Instructions
- Heat the oven to 190 C / 375 F. Line a large baking sheet with parchment paper.
- Combine the spelt flour, chopped rosemary, lemon zest, and fine sea salt in a large mixing bowl. Stir briefly to distribute evenly.
- Add the olive oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Add cold water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together. It should not be sticky. Stop adding water as soon as it holds.
- Gather the dough into a ball, flatten it into a disc, and rest for 5 minutes at room temperature.
- Place the dough between two sheets of parchment paper and roll to about 2 mm thickness. Lift and re-position the parchment if it wrinkles.
- Cut the dough into rough rectangles or irregular shards using a pastry wheel or sharp knife. Prick each cracker three to four times with a fork.
- Slide the parchment with the cut crackers onto the prepared baking sheet. Scatter flaky sea salt over the top.
- Bake for 16 to 20 minutes, rotating the tray at the 10-minute mark, until the edges are lightly golden and the surface looks dry.
- Remove from the oven and leave to cool completely on the tray. The crackers will crisp further as they cool.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 160mg7%
- Potassium 85mg3%
- Total Carbohydrate 19g7%
- Dietary Fiber 2g8%
- Protein 3g6%
- Vitamin A 10 IU
- Vitamin C 2 mg
- Calcium 12 mg
- Iron 1 mg
- Vitamin E 1 mg
- Vitamin K 4 mcg
- Thiamin 0.1 mg
- Riboflavin 0.05 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 12 mcg
- Phosphorus 90 mg
- Magnesium 22 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Roll dough between two sheets of parchment to prevent sticking without adding extra flour.
- Chill the dough for 15 minutes if it feels sticky or tears when rolling.
- Cut into irregular shards rather than precise squares for a more rustic result.
- Bake in batches if needed - do not crowd the tray or edges steam instead of crisp.
- Double the batch and store half for up to a week in a sealed tin.
