These homemade wine crackers are a wonderful addition to your wine and cheese gatherings. Use them with your charcuterie or butter board. They are a great addition to cocktail hour.
Easy to pull together and fun to make, they are crisp, thin and none too short on flavor. They partner well with spreadable cheese, jams, crudite and dips. And I love that they are so versatile.
Get creative and try variations on a theme – choose your wine and herbs to pair. I’m pretty sure you won’t go back to store-bought crackers.
Tips:
The dough will feel very dry. Do not be tempted to add more liquid. It will hold together sufficiently when worked with your hands. Any extra liquid could result in hard or too-tough crackers.
You can make variations by switching up the herbs you choose to use. While I chose rosemary with Cabernet Sauvignon, a number of bold red wines will work – petit sirah or zinfandel would both be able to hold their own next to the rosemary without being overpowered.
You can get creative, too. For example, tarragon would pair nicely with Chardonnay, or a little dry mustard with champagne would be divine.
Ingredients
- 1 Cup Flour
- Rosemary
- 1/2 Teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 Tablespoons Cabernet Sauvignon or other bold red wine
- 2 Tablespoons olive oil
- Coarse kosher salt
Instructions for Homemade Wine Crackers
Preheat Oven to 325.
Combine first four ingredients (flour, rosemary or other herb, salt and pepper) in a medium size mixing bowl.
In a separate bowl or measuring cup, combine wine and olive oil.
Gradually add the wet ingredients to the dry ingredients, tossing with a fork or whisk until combined.
Work dough into a ball with your hands.
On a lightly floured surface, roll the dough out to a very thin consistency – about 1/16 inch thick. Make sure the thickness is relatively consistent, or you may get scorch spots on your crackers.
Lightly pierce the dough all over with a fork.
Cut into cracker sized rectangles. You can choose whether to trim the ends straight or leave them ragged. Gently transfer to an ungreased baking sheet.
Sprinkle lightly with the coarse salt.
Bake for 16 – 18 minutes, or until crackers start just slightly to brown and are crisp to the touch. Make sure to add time if you are at elevation! I also like to cook an extra minute at the end under the broiler for the perfect touch of brown.
Cool completely on wire racks before serving.
