Infused with vibrant blooms and fresh herbs, edible flower crackers add unexpected elegance from the garden right to your appetizer spread. They are beautiful and can carry a range of delightful tastes, with floral notes and lots of herbal goodness.
I made these crackers for The Herbal Academy and was so glad they liked the idea of a cracker recipe. Making crackers was much more simple than I anticipated! They are so delicious and have staple ingredients I always have on hand! They would add such an elevated experience to your next gathering.
Tools:
- Flower press if you want to add dried pressed flowers into these beautiful crackers. Mine is from the herbal academy and is just gorgeous.
- Non slip silicon baking sheet
- Small rolling pin – this was super helpful for allowing me to roll the crackers thin. However, it is not necessary!
Ingredients:
- 2 cups flour (250 g)
- 2/3 cup water (157 ml)
- 1/3 cup olive oil (78 ml)
- ½ teaspoon salt
- 1 teaspoon baking powder 1 cup dried edible flowers of choice – we used cornflowers and pressed violas (90 grams)
- 1 egg for egg wash
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400F (204C) degrees.
- In a bowl, combine the flour, salt, and baking powder. Whisk to combine.
- Add the olive oil and the water, and mix with a rubber spatula until a ball of dough forms. Dough should not be too wet and easy to manage.
- Sprinkle the dried flowers (and herbs if desired – rosemary is especially delicious!) and knead until the ingredients are well and evenly incorporated.
- Divide the dough in half. Roll the dough onto a nonslip silicon baking sheet or parchment paper. This will help prevent it from sticking to the surface and make it easier to transfer to the baking sheet later. If you don’t have a nonslip mat, place it onto parchment and use a small rolling pin. A small rolling pin is perfect for rolling out the cracker dough, as it helps get the dough nice and thin while holding the parchment in place with your other hand.
- Once the dough is rolled thin, feel free to press some pressed flowers into the dough for even more beauty!
- Transfer the parchment or silicon mat with your rolled dough onto your baking sheet.
- Brush the egg wash over the surface of the crackers. When baked, this will give them a shiny, golden-brown finish. Sprinkle with sea salt.
- Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired shape. I used these soap cutters to cut mine for a fancy artisan look.
- Bake for 10 minutes, until the crackers are golden and crispy. Let cool on the baking sheet, and enjoy!
Edible Flower Crackers
Infused with vibrant blooms and fresh herbs, edible flower crackers add unexpected elegance from the garden right to your appetizer spread. They are beautiful and can carry a range of delightful tastes, with floral notes and lots of herbal goodness.
Print Recipe
Ingredients
- 2 cups flour 250 g
- 2/3 cup water 157 ml
- 1/3 cup olive oil 78 ml
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup pressed flowers of choice 40 grams
Instructions
- Preheat oven to 400F (204C) degrees.
- In a bowl, combine the flour, salt, and baking powder. Whisk to combine.
- Add the olive oil and the water, and mix with a rubber spatula until a ball of dough forms. Dough should not be too wet and easy to manage.
- Sprinkle the dried flowers (and herbs if desired – rosemary is especially delicious!) and knead until the ingredients are well and evenly incorporated.
- Divide the dough in half. Roll the dough onto a nonslip silicon baking sheet or parchment paper. This will help prevent it from sticking to the surface and make it easier to transfer to the baking sheet later. If you don’t have a nonslip mat, place it onto parchment and use a small rolling pin. A small rolling pin is perfect for rolling out the cracker dough, as it helps get the dough nice and thin while holding the parchment in place with your other hand.
- Once the dough is rolled thin, feel free to press some pressed flowers into the dough for even more beauty!
- Transfer the parchment or silicon mat with your rolled dough onto your baking sheet.
- Brush the egg wash over the surface of the crackers. When baked, this will give them a shiny, golden-brown finish. Sprinkle with sea salt.
- Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired shape. I used these soap cutters to cut mine for a fancy artisan look.
- Bake for 10 minutes, until the crackers are golden and crispy. Let cool on the baking sheet, and enjoy!
Notes
Store at room temperature in a container with an air top lid for up to one week.
Nutrition
Serving: 1g | Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 6mg | Iron: 0.2mg
Servings: 50 crackers
Calories: 31kcal
I am drying and pressing….my house smells wonderful. Cant wait to take a crack at these crackers.