<a href="/images/atc-migrate/2015/04/DSC0323.jpg"><img class="alignnone size-full wp-image-724" src="/images/atc-migrate/2015/04/DSC0323.jpg" alt="Rosemary and sea salt biscuits" width="3445" height="2749" /></a>

Crackers and biscuits are quick and easy to make and are a great change to the store bought variety. They can be served as a side with soup, dipped in olive oil and sprinkled with <a title="Dukkah" href="https://atravellingcook.com/2014/03/sunday-cooking-dukkah.html">dukkah</a> or be part of a sumptuous cheese plate. Over the next few weeks, I&#8217;m going to be posting up some of my favourite varieties.

<em>Instructions </em>

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon  sea salt
  • ½ teaspoon dried oregano
  • 2 tablespoons nutritional yeast
  • 1½ tablespoon rosemary leaves
  • 1 tablespoon olive oil
  • 1 teaspoon of agave syrup
  • ½ cup water
  • Olive oil and sea salt for the top


  1. Preheat oven to 180c (400f).
  2. In a large bowl mix together the dry ingredients.
  3.  Add the olive oil  and agave ). Stir gently.
  4.  Add half a cup of water and stir until the dough is thick and comes together into a ball. (Add a bit more water if needed.
  5. Place the ball of dough between two pieces of baking paper and use a rolling pin to roll the dough very thinly.
  6. Remove the top piece of baking paper from the dough.
  7. Place the bottom piece onto a baking try (keeping the dough ont top).  Using a sharp knife, cut the dough into squares, but do not separate.
  8. Sprinkle a little olive oil on the dough, and smooth over the squares with your fingers. Sprinkle sea salt on top of the squares.
  9. Bake until crisp, about 15-20 minutes.  Keep your eye on the biscuits – it could take a little more or less time depending how thin you have rolled the door.
  10. Let crackers the cool fully then break apart and store in an air tight container.
  11. Serve with your favourite toppings, I like tomato kasundi and onion jam with mine.