- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon chopped fresh rosemary
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 tablespoons mild honey
- 1/4 cup confectioners sugar
- 1 tablespoon granulated sugar
- rosemary sprigs, for garnishing
Instructions
- Preheat oven to 300°F.
- Whisk together flour, salt, baking powder, and rosemary in a bowl.
- Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times.
- On a work surface, roll out dough into a 12 inch by 15 inch rectangle. Using a sharp knife or a pizza cutter, cut dough into 1.25 inch by 2 inch crackers. Take all of the dough scraps that didn’t make it into pretty crackers, knead it together, and roll it out a second time. Cut remaining dough into 1.25 inch by 2 inch crackers.
- Arrange crackers onto two parchment-lined baking pans, leaving 1/4 inch between each cracker. Place rosemary sprigs decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1 tablespoon granulated sugar.
- Bake until golden brown, 20 to 25 minutes. Slide crackers on parchment to a rack and cool 5 minutes.