Crunchy Biscuit Recipe

Rosemary & Olive Oil Crackers
Looking for a healthier way to fill your biscuit tin? Try baking these healthy homemade rosemary and olive oil crackers! They are super crunchy and perfect for dipping into our garlic and artichoke dip. 
  • 200g plain flour
  • 50g wholemeal flour
  • 1tsp baking powder
  • 120ml water
  • 30ml olive oil
  • 1 tsp finely chopped fresh rosemary 3⁄4 tsp salt
  • 1⁄2 tsp black pepper
  • Mix together all ingredients to form a soft dough – either use your hands for this or the dough hook on a freestanding mixer. Knead on a floured surface until the dough become firm. Cover with cling film and place in the fridge to rest for between 30 minutes and 1 hour.
  • Meanwhile, turn your oven on to 200C/180 fan. Once rested, turn the dough out into a floured, clean surface. Cut into marble-sized pieces and in your hands, roll into little balls. Roll out as thin as you can with a well-floured rolling pin.
  • Carefully transfer to a lined baking sheet, paint with a little extra olive oil & some sea salt, and bake for 6-7 minutes. Remember that the crackers will continue to crisp up after they’ve come out of the oven.

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