3spring of fresh rosemary (3/4 tsp to 1 tsp dry rosemary)leaves removed from the stems
4tbspcold butter; cut smaller pieces/vegan butter or another vegetable substitute (60grams)cut into chunks
3-4tbspcold water
1tbspkosher salt for topping or sea salt
Instructions
Preheat oven to 400F/205C.
Dough
Combine flour (1 cup/143 grams), salt(1/2 teaspoon), ground black pepper (1/8 teaspoon), rosemary (1 and 1/2 teaspoon dry), finely grated parmesan cheese (1/2 cup), and baking ammonia (1/2 teaspoon). Pulse until combined,
Add cubes of cold butter or another butter substitute (4 tablespoons, 60 grams) and pulse until coarse mixture forms.
Gradually, while pulsing, pour cold water (4 tablespoons) over a coarse mixture of flour and butter. Pulse until the dough holds together and forms a sort of "ball".
Scrape the dough out of the bowl onto a lightly floured surface, gather it with your hands, and flatten it into a disk.
Roll out the dough
Roll the dough out between 2 parchment sheets or silicone baking mats. Lightly dust the surface with flour. Roll the dough out to about 1/8-inch(3mm) thick. Slice the rolled-out dough into about 1-inch wide strips and then cut 1-inch strips perpendicular to the first set of stripes. Slide the baking sheet or silicone mat onto the baking sheet or rimless cookie sheet. Sprinkle with sea salt or kosher salt.
Bake crackers in the preheated oven for 10-12 minutes until the edges are golden.
If cutting out shapes like hearts, cut the shapes with a cookie cutter and then remove the scraps leaving the cut shapes on the parchments/silicone baking mat. Bake as stated in the previous step.
Notes
How to store homemade crackers? - Store crackers in an airtight container for up to a week. Or freeze for up to 3 months.
I don't have baker's ammonia; what can I use? In place of 1/2 teaspoon of baker's ammonia, you can use 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda. (Keep in mind that a combination of baking powder and baking soda may cause slightly different results)