November 13, 2012

Rosemary, Walnut, and Raisin Crackers

Over the Summer I fell head over heels in love with the Rosemary & Raisin Crisps from Trader Joe’s. My grandmother had them in her pantry, and since then, I’ve bought many, many boxes. But at $3.99 a box (containing just 5 servings), this love affair was doing damage to my budget. It was time to make my own.

Now I’m sure many of you are thinking “Make your own crackers? What? Impossible.” In fact, while I was making these my little brother said, “You can make crackers at home? I thought you need a machine or something.”

I did a little research, stalked a few blogs, scanned the ingredient list on the box of crisps, and got to work on making my own crackers. After a few batches, I had a recipe that I was very happy with. Perhaps too happy, as the crackers seem to disappear much faster than I can burn them off.

DSC_0434 (1171x1280)

Rosemary, Walnut and Raisin Crackers


  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk (or 1 cup skim milk + 1 tbsp. lemon juice)
  • 1/2 cup sugar
  • 1 cup raisins, finely chopped
  • 1/2 cup walnuts, finely chopped
  • 1/4 cup ground flax seed
  • 1 tbsp. fresh rosemary
  1. Preheat oven to 350*. In a large bowl, combine flour, baking soda, and salt. Add buttermilk and sugar and stir just until combined.
  2. Add raisins, walnuts, flax seed, and rosemary and stir until evenly mixed.
  3. Pour the batter into a loaf pan that has been coated with nonstick spray. Bake for 35 minutes or until golden brown. Let cool for a few minutes, then remove from pan to finish cooling.
  4. To slice the bread, it has to be completely cooled. Sticking it in the freezer for an hour helps speed up this process. Next, slice the loaf as thin as you can and place in a single layer on a baking sheet.
  5. Reduce heat to 300* and bake for 15 minutes. Flip crackers over and continue baking for an additional 15 minutes, or until golden and crisp. Makes about 4 dozen crackers.DSC_0446 (1280x1131)

Don’t be weirded out by the flavor combo. I, along with Sierra, will attest that it is incredible and pretty mind blowing with a chunk of goat cheese. Yes, we went there. You’ll love these so much, you’ll want to eat the whole batch in a day. It’s probably a good idea to package some up for your neighbor, best friend, professor…anyone with a mouth, really. Aside from tasting so similar to the Trader Joe’s crisps, your wallet and your schedule will thank you. They’re much cheaper to make at home, and mixing the batter takes about 5 minutes.

Do it. Do it. Do it.

And then report back. I know you’re going to tell me that you loved them and you had no idea how easy it was to make crackers at home.

Which baked goods are you too intimidated to make at home? One day I’ll make macarons. One day.

What’s your favorite thing to bake? Cookies!

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  • These actually look pretty delicious, but the thought of making crackers is kind of intimidating lol. Same with bread… I’ve always wanted to make fresh, homemade bread but working with yeast scares me… it just seems like so much could go wrong!

    • Don’t let it intimidate you! I promise this recipe is easy. It’s far easier than baking yeast breads, that’s for sure! I assure you that it only took a few minutes to mix up the batter. The hardest part was slicing the loaf very thin, but that’s it! Plus, if you want, you can just eat it as a loaf ,haha!

  • Katie

    Awesome! That does sound like it would be fantastic with stinky cheese!

  • itzyskitchen

    I made crackers a long while back and LOVED them. Nothing like a homemade version. I love all of the mix ins in this recipe. I”m intimated to make any souffle. Favorite thing to bake? Hmmm muffins

  • Ok, I’m inspired! I want to try this!

  • As soon as I saw this recipe, I immediately thought they would taste awesome with goat cheese! Great minds think alike. 😉 I’m definitely bookmarking these to try!

    I’m too intimidated to make cinnamon rolls… one of these days I’ll actually do it!

    • mmm! so good. i’ve never made cinnamon rolls either!

  • Those look delicious!! It reminds me of that rosemary and olive oil bread, I think it may have nuts in it (??) from Harris Teeter! Please make macarons. They are my absolute favorite and I’m not talented enough to make them. But I’d love to see how they turn out for you!!


    • ooh i’ve never had that bread but i think i’ve seen it. ok now i kind of want to make macarons just bc you (kind of) dared me, haha!

  • This is perfect. I almost bought those crackers at TJ’s after a sample, but couldn’t deal with the price. Will be making these for sure.

  • NIchole

    OOH, these look seasonal and fancy! Yum-o.

  • As a cheese lover, I am so glad you came up with this recipe. Perfect seasonal recipe for all those holiday cheese platters.

  • Mary Loyal Laffitte

    So you would think making crackers would be complicated or include random ingredients but this looks totally doable! Can’t wait to try

  • Mary Loyal Laffitte

    Ps need a mt p restaurant for a girls dinner- Got any suggestions? So bad that I live here but I never make it over the cooper river

  • Erin @ The Grass Skirt Blog

    I am really excited to try these, and they don’t seem terribly complicated. Love it!

  • Umm, DEF. making these this weekend! I can’t tell you how excited I am! I bought all of the ingredients and some goat cheese last night…can’t wait to chow down! 🙂

  • Ashley

    YUM! These look so good and I love the addition of flax seeds.

  • These look amazing! I would probably sub craisins for the raisins (the one food aversion I’ve never been able to get over!) but otherwise the flavor combo sounds so perfect!!

  • Obsessed with these! Found your blog through Sierra’s and have made these things for almost every event that’s required bringing apps since! Do you have any tips for chopping the raisins and slicing the loaf extra thin? They always turn out but not always very beautifully! I’ve been cutting the raisins with scissors…it works but gets a little sticky.

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  • Anna

    It’s a wonderful recipe. Simple enough to make. I have used raisins/cranberries 50/50, and a bit less sugar. But the slices came out too thick. I have also considered making this on the cost basis, and found that it’s not that much cheaper. Also to consider that a few things like rosemary and buttermilk need to be purchased in quantities larger than what is needed for the recipe, and what to do with them after is a dilemma. And the cost of gas/electricity needed to bake this, twice. Plus the time, and I am tempted to buy the crisps from the store. Just for info, my estimated cost was about $2.70 for 15 ounces of final product.
    On a separate note, my husband actually preferred the crisps before the final baking. They are soft and chewy, and would go perfectly with tea and blackcurrant preserves.

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