Rustic & Herby Edible Flower Crackers
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Rustic Edible Flower Crackers
Oh nothing…just an ADORABLE way to eat all the edible flowers you planted in your garden that you have no idea what to do with haha! These crackers are snappy and made with things you probably already have in the pantry. I used pansies, nasturtium leaves, and fresh rosemary from my garden. The pansies are a little salty and the nasturtiums have the best spicy, peppery bite!
Summary
These rustic edible flower crackers are crisp, savory, and almost too pretty to eat. Fresh rosemary is mixed right into the dough, then the crackers are topped with more rosemary, colorful pansies, and nasturtium leaves from the garden. I like to roll these slightly thicker for a more substantial crunch, making them perfect for cheese boards, entertaining, or gifting. Baking soda gives them a slightly lighter texture, but you can leave it out for a flatter, firmer cracker with an extra crisp snap.
Prep: 20 minutes
Bake: 15 to 20 minutes
Total: About 40 minutes
Makes: About 40 to 50 crackers
Ingredients
2½ cups (315 g) all purpose flour, plus more as needed
⅔ cup (160 g) water
⅓ cup (75 g) extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon baking soda, optional
3 sprigs fresh rosemary
Edible flowers and fresh herbs for topping, such as pansies, nasturtium leaves, and additional rosemary
1 large egg
1 teaspoon water, for egg wash
Flaky sea salt, for finishing
Instructions
Preheat the oven to 400°F (205°C). Line two large baking sheets with parchment paper.
Remove the leaves from the rosemary sprigs and finely chop them, reserving a little rosemary for topping the crackers.
In a large bowl, whisk together the flour, kosher salt, baking soda, if using, and finely chopped rosemary.
Pour in the water and olive oil. Stir with a rubber spatula or wooden spoon until a shaggy dough begins to form.
Use your hands to bring the dough together. It should feel soft, smooth, and pliable without being overly sticky. If the dough feels too wet or sticks to your hands, add additional flour 1 tablespoon at a time until it is easy to handle.
Turn the dough onto a lightly floured surface and gently knead for about 1 minute, just until smooth.
Divide the dough in half. Working with one piece at a time, place the dough between two sheets of parchment paper and roll to about ⅛ inch thick. These crackers are intentionally a little thicker than delicate, paper thin crackers, which gives them a sturdier texture and satisfying crunch.
Remove the top sheet of parchment. Arrange the edible flowers, nasturtium leaves, and reserved rosemary over the dough. I used pansies, nasturtium leaves, and rosemary picked from my garden, but you can use any edible, untreated flowers or herbs you love.
Replace the top sheet of parchment and gently roll over the dough once or twice to press the flowers and herbs into the surface. Remove the top parchment.
Whisk together the egg and 1 teaspoon water. Lightly brush the surface of the dough with the egg wash, then sprinkle with flaky sea salt.
Using a pizza cutter, sharp knife, or pastry cutter, cut the dough into your desired cracker shapes. Lightly prick the centers with a fork to help prevent large air pockets.
Bake for 15 to 20 minutes, rotating the baking sheet halfway through, until the crackers are golden brown, dry, and crisp.
Because these crackers are intentionally a little thicker, they may need more baking time than very thin crackers. If the crackers around the edges brown before the ones in the center are crisp, remove the finished crackers and return the remaining ones to the oven for another 2 to 5 minutes.
Let cool completely on the baking sheet. The crackers will continue to crisp as they cool.
Madeline's Tip
The exact amount of flour you need can vary slightly, so pay attention to the feel of the dough. It should be smooth and easy to roll without sticking. If it feels too wet, add more flour 1 tablespoon at a time rather than adding a large amount all at once.
The baking soda is optional. I use it for a slightly lighter texture, but you can leave it out if you prefer a flatter, firmer cracker with more of a crisp snap.
Edible Flower Note
I picked the pansies, nasturtium leaves, and rosemary straight from my garden. Pansies have a mild, slightly salty flavor while nasturtium leaves add a fresh, peppery bite. Just make sure any flowers or leaves you use are known to be edible and haven't been treated with pesticides or other chemicals that aren't intended for edible plants.
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A Recipe by Madeline May
Rustic Edible Flower Crackers
Ingredients
Crackers
Instructions
- Prepare the ovenPreheat the oven to 400°F (205°C). Line two large baking sheets with parchment paper.
- Mix the doughRemove the leaves from the rosemary sprigs and finely chop them, reserving a little rosemary for topping the crackers. In a large bowl, whisk together the flour, kosher salt, baking soda, if using, and finely chopped rosemary. Pour in the water and olive oil and stir with a rubber spatula or wooden spoon until a shaggy dough begins to form.
- Bring the dough togetherUse your hands to bring the dough together. It should feel soft, smooth, and pliable without being overly sticky. If the dough feels too wet or sticks to your hands, add additional flour 1 tablespoon at a time until it is easy to handle.
- Knead brieflyTurn the dough onto a lightly floured surface and gently knead for about 1 minute, just until smooth.
- Roll the crackersDivide the dough in half. Working with one piece at a time, place the dough between two sheets of parchment paper and roll to about ⅛ inch thick. These crackers are intentionally a little thicker than delicate, paper-thin crackers, which gives them a sturdier texture and satisfying crunch.
- Add the flowersRemove the top sheet of parchment and arrange the edible flowers, nasturtium leaves, and reserved rosemary over the dough. I used pansies, nasturtium leaves, and rosemary picked from my garden, but you can use any edible, untreated flowers or herbs you love.
- Press and finishReplace the top sheet of parchment and gently roll over the dough once or twice to press the flowers and leaves into the surface. Remove the top parchment. Whisk together the egg and 1 teaspoon water, then lightly brush the surface of the dough with the egg wash and sprinkle with flaky sea salt.
- Cut the crackersUsing a pizza cutter, sharp knife, or cookie cutter, cut the dough into your desired cracker shapes. Lightly prick the centers with a fork to help prevent large air pockets.
- BakeBake for 15 to 20 minutes, rotating the baking sheet halfway through, until the crackers are golden brown, dry, and crisp. Because these crackers are intentionally a little thicker, they may need more baking time than very thin crackers. If the crackers around the edges brown before the ones in the center are crisp, remove the finished crackers and return the remaining ones to the oven for another 2 to 5 minutes.
- CoolLet the crackers cool completely on the baking sheet. They will continue to crisp as they cool.
Edible Flower Note
I love picking edible flowers and herbs straight from my garden for these crackers. I used pansies, nasturtium leaves, and rosemary. Pansies have a mild, slightly salty flavor while nasturtium leaves add a fresh, peppery bite. Make sure any flowers or leaves you use are known to be edible and have not been treated with pesticides or other chemicals that are not intended for edible plants.
Baking Soda
The baking soda is optional. I use it for a slightly lighter texture, but you can leave it out if you prefer a flatter, firmer cracker with more of a crisp snap.
Madeline’s Tip
The exact amount of flour you need can vary slightly, so pay attention to the feel of the dough. It should be smooth and easy to roll without sticking. If it feels too wet, add more flour 1 tablespoon at a time rather than adding a large amount all at once.
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