Rosemary Pink Salt Crackers

A simple, elegant bake inspired by backyard herbs and slow, mindful cooking

Rosemary has always been one of those herbs that feels both rustic and refined. It holds its own in savory bakes yet carries a subtle warmth that pairs beautifully with sweet pairings, too. These rosemary pink salt crackers are crisp, aromatic, and just indulgent enough to feel special—perfect for an Easter brunch spread or an afternoon grazing board.

The small herb garden in my backyard, at times, serves as inspiration. Growing even a small selection of herbs changes the way food is approached. It becomes less about convenience and more about connection. The scent of fresh rosemary between your fingers, the quiet presence of mint and basil nearby—it slows everything down.

This recipe comes from that exact moment.

Preparation time: 20 minutes
Baking time: 12-15 minutes
Serves: NA

Ingredients

• All-purpose flour 1 cup
• Olive oil 2 tbsp
• Water (adjust slightly if needed) 1/3 cup
• Fresh rosemary, finely chopped 1 tsp
• Pink salt (plus extra for topping)1/2 tsp
• Baking powder 1/4 tsp

Method

1. In a bowl, combine flour, baking powder, chopped rosemary, and salt.
2. Add olive oil and gradually mix in water until a soft dough forms.
3. Cover and let the dough rest for 15–20 minutes. This helps relax the gluten and makes rolling easier.
4. Roll the dough as thin as possible—this is key to achieving that delicate crisp texture. Aim for almost translucent.
5. Cut into rectangles or rustic, uneven shapes. Imperfection adds character. Brush lightly with olive oil and sprinkle with pink salt.
6. Bake at 180°C for 12–15 minutes or until lightly golden and crisp. Let them cool completely—they’ll crisp up further as they rest.