Fig and Rosemary Crackers

Fig and Rosemary Crackers are buttery and flaky and perfect to serve with your cheese platter. You’ll love the sweet and savory flavors in these crackers, and you’ll also love how easy they are to make!

Trader Joe’s carries so many awesome goodies, and I’m a raving fan of their Fig & Olive Crisps and Raisin Rosemary Crisps. I’m a little addicted to them!

It happened one year after we picked up a few boxes to serve during the holidays. The sweet-and-savory flavors are so good served with your favorite cheese or spreads.

I had some dried figs in the pantry and a day at home with a sick dog who needed care. Have you ever had a dog get vestibular disease? It’s like doggie vertigo. I’ve had vertigo and it’s NOT fun. Fingers crossed, it’s supposed to improve quickly, thank goodness.

During my day at home with my pup I decided to make crackers. I thought, why not combine the sweet figs with savory rosemary for this recipe? Why not, indeed.

Fig and Rosemary Crackers are super easy to make, and they are buttery and flaky, and oh, so good! You won’t find a big, crunchy bite to these crackers. They’re more the melt-in-your-mouth and get-a-few-crumbs-on-your-shirt kind of crackers.

Did I mention how easy these are to make? The ingredient list is pretty basic, so you should be good there. If you don’t have dried figs, try using raisins or any dried fruit, really. 

Before I baked the crackers I sprinkled some sesame seeds, black pepper, and coarse salt over the top. It adds nice flavor and makes them look pretty, too.

Try another of my cracker recipes to serve with my Carrot Hummus: Curried Hemp Seed Crackers. Hemp seeds are really healthy, and they have a nice nutty flavor. They’re perfect to add to crackers. 

Ooo! Here’s a recipe to try since it’s the holidays, and all, especially if you love rosemary: Buttermilk Fudge with Orange & Rosemary. This is another easy-to-make recipe that’s perfect for your cookie platter! You might also like Rosemary Olive Oil Bread. It’s more a dessert bread, but I like it in the morning with a little cream cheese spread on it.

I can’t wait to make these crackers again, especially during the holidays when people come calling. My Trader Joe’s shopping list will have one less item on it!

Pick up some fabulous cheese and olives, and whip up a batch of Fig and Rosemary Crackers. Your guests will gobble them up!

Patricia Conte/Grab a Plate

Yields 5 dozen crackers

Fig and Rosemary Crackers

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Ingredients

• 1 cup flour
• 1/4 cup butter at room temperature
• 1/4 teaspoon salt
• 1/4 teaspoons ground black pepper, plus extra for sprinkling
• 1/4 teaspoon sesame seeds, plus extra for sprinkling
• 2 teaspoons fresh rosemary leaves, chopped
• 3-4 dried figs, depending on their size (about 1/4 cup), diced
• 5-6 tablespoons heavy cream
• 1 egg white
• Coarse salt for sprinkling

Instructions

1. Preheat the oven to 400 degrees F. Line 3 baking pans with parchment paper and set aside.
2. Combine the flour, flour salt, black pepper, sesame seeds, and rosemary. Whisk to combine.
3. Add the mixture to the bowl of a stand mixer or use a hand mixer. Add the butter and mix on low speed until combined. The mixture will be crumbly.
4. Add the figs and stir. Break up any clumps with your fingers.
5. A little at a time, add the heavy cream while mixing on low speed. The mixture should not be too wet or sticky, but should easily hold together if you press it with your fingers.
6. Pat the dough into a round disk and wrap in plastic wrap. Refrigerate for 15-20 minutes.
7. Remove from the refrigerator and place the dough between to large pieces of parchment paper.
8. Use a rolling pin and roll out until the dough about 1/8-inch thick. Use a 1-1/2-inch round cutter (you could also use the top cap of a milk container) and cut out as many rounds as you can from the dough.
9. Place each round on the baking pan so they are not touching. Add a teaspoon of water to the egg white, and whisk to combine. Lightly brush the egg white mixture over the rounds and sprinkle with a bit of black pepper, sesame seeds, and the coarse salt.
10. Gather up the dough scraps and roll them flat in the parchment paper. Cut out more rounds. Continue until all the dough is used.
11. Bake for 8-10 minutes or until lightly golden. Allow to cool before serving.

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