The homemade crackers for kids too tasty to resist

We all love a good cracker, especially when they’re healthy, yummy and super easy to make.

These homemade crackers for kids have been on high rotation at WMBT HQ ever since the recipe landed on our desk. Mention rosemary and sea salt, and that’s a BIG yes from us!

Want more reasons that make us love them so much?

Because they make lunchbox planning simple.

Because our kids can’t get enough of them.

Because they keep for up to a week.

Each weekend, we make a big batch to see us through the busy week ahead for after-school activities, playdates at the park, and even the Saturday afternoon cheese platter.

Once you’re back from your family adventures, simply pop the Snackie into the dishwasher so you can recap all the events rather than do the dishes. #busymakingmemories

Nothing says weekend more than cheese, dips and crackers, right?

Our snacking hack:

Always have your favourite Snackie stacked with these homemade kids' crackers so when you need to leave the house at short notice, you’ve got a grab-n-go on hand. Simply use the handy plate and bowl components to keep kids’ crumbs contained rather than scattered through the backseat of your car.

Makes 30 crackers | Prep time 15 mins | Cooking Time 15 mins

Ingredients

• 180 g (1 ½ cups) whitespelt flour
• ½ tsp coarse sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp maplesyrup
• 1 ½ tbsp olive oil
• 125 ml (½ cup) water

Method

Preheat oven to250 Cand set aside a large baking tray.

Place flour, salt, and rosemary in a bowl and stir to combine.

Add in maple syrup, olive oil, and water and stir until fully combined.

Turn out dough onto a lightly floured piece of parchment paper and roll out until it is about 2.5 cm thick, keeping the thickness as even as possible.

With a pizza cutter or knife, cut the dough into squares but leave in position (and separate into individual crackers after baking time). Brush with a little water and sprinkle on a little more sea salt if desired.

Lift the parchment paper to transfer the dough to the baking tray and place in oven. Reduce the heat to 220 C and bake for 15 minutes or until golden.

Allow to cool then separate crackers along the lines cut with the pizza cutter. Serve with your favourite dip or cheese. Store in an airtight container for up to a week.

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