rosemary, sea salt and macadamia oil crackers

stackThis Sunday, it will officially be the first day of Australian winter. Three long months of cold nights, overcast days, frosted windows and patchy downpours of variable rain. All-in-all, it sounds pretty miserable. Unless… well, unless you’re someone like me.

I think I’ve mentioned elsewhere on this blog that I love wintry weather and all that it entails; particularly hot soup, slow-cooking and the feel of soft leather against my skin. In fact, I’ve been in my element during this past week of rain. I’ve spent hours pottering in our tiny kitchen, coaxing spelt flour into elastic dough, chia into gel and charred aubergines into creamy bagaghanouj.

All without raising a sweat.


Now, that’s not to say that summer cooking isn’t beautiful in its own way, but have you ever attempted pastry in a heatwave? One word: butter. Or more specifically, melted butter. It’s an absolute nightmare.

Something that’s not a nightmare is the gorgeous cold-pressed macadamia oil produced by the good folks at Brookfarm. Packed with monounsaturates, Omega 3 and 6, Brookfarm’s oil is perfect for quick snacks and salads alike.


The recipe below is one of my experiments from the weekend-that-was: rustic flatbread crackers made with macadamia oil, fragrant herbs and a touch of flaked sea salt. When baked, we broke bread together, nibbling intermittently whilst sipping on organic red wine. A blissful combination; crunchy, salty and savoury in the most satisfying of ways.



These crackers are wonderful as part of a cheese platter or as a stand-alone crunchy snack.

However if you’ve got a little time up your sleeve (ha! Who am I kidding) they’d be even better with a smooth, creamy white bean dip (like this one from David Lebovitz) or soft, mild, creamy homemade labne (like this beauty from Julie Goodwin). Snacking at its finest.

flatbreadsRosemary, Sea Salt and Macadamia Oil Crackers

Adapted from this recipe by Epicurious

Makes 3 rounds of about ten crackers

  • 1 3/4 cups plain flour, sifted
  • 1 tbsp roughly chopped rosemary and thyme leaves (plus a few sprigs to decorate)
  • 1 tsp baking powder
  • 3/4 tsp flaked sea salt (plus about 1/4 tsp extra to sprinkle)
  • 1/2 cup water
  • 1/3 cup macadamia oil (I used Brookfarm cold-pressed macadamia oil, you can substitute good olive oil in a pinch)

Set oven at 230 degrees C (450 degrees f). Place two heavy baking trays on the centre shelves of the oven to preheat.

Stir together the flour, chopped herbs, baking powder and salt in a medium bowl.

flourherbMake a well in the centre of the dry ingredients, then add the oil and water. Gradually stir into the flour until a soft, sticky dough forms.

doughTurn out onto a well floured surface and knead for 5 minutes or until a smooth, elastic dough forms.

Divide the dough into 3 pieces. Place a large sheet of baking parchment onto a flat surface and roll out one piece of dough until it is a 10×10 inch round (shape isn’t very important; just ensure that the dough is less than 5mm thick).


Transfer the dough onto one of the preheated baking sheets and brush it with some reserved macadamia oil. Sprinkle over some of the residual sea salt and rosemary leaves, pressing lightly to ensure adhesion.

Slide the tray back into the oven and bake for 8-10 minutes or until pale golden with blistered and browned spots (the flatbread should be crisped).


Repeat process with remaining mixture, macadamia oil, salt and herbs (do not oil the flatbreads until just prior to baking). Once baked, transfer flatbread onto a wire rack to cool. Break into pieces to serve.

Note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature for up to two weeks. Brookfarm provided me with a sample of their cold-pressed macadamia oil for recipe testing, however I was not compensated and as always, all opinions are my own.




141 responses

  1. These look absolutely delicious! Perfect for a weekend nibble dinner with some cheese and grapes and maybe some pear paste…
    Love Brookfarm products! While I’m not a huge fan of winter weather all the time, I do enjoy it when I can be in the kitchen with a pair of warm socks on my feet and something bubbling away on the stove. Thanks for sharing Laura :)

    • The cheese, grapes and pear paste sound like perfect accompaniments Amy. Yum! Thanks for the kind words. I hope that you and Chris are keeping warm and nourished over the winter months xx

    • Oh, I know what you mean! I wasn’t sure what to do with the crackers but I just moved them about and hoped for the best ;) I’d love to see your post! xx

  2. These look amazing!! And your pictures are so gorgeous…jealous of your camera skills! Not so much jealous of the winter though ;)

  3. Laura, this is one wonderful recipe, I know, for sure because I have made it before as well and blogged about it too – these lovely crackers are indeed quite the treat with some lovely bean dips. My kids love a Hugh Fearnley-Whittingstall recipe dip so much with these. Macadamia nut oil must add a wonderful layer of flavor to these.
    Hope your winter weather will be nice!

    • Thank you so much lovely. Oh, I definitely want to try that HFW recipe if it’s been approved by your family! Did you blog that one too? I shall take a look. Thanks for the kind words xx

  4. These look incredibley delicious Laura! I absolutely LOVE rosemary and rosemary in crackers sounds so divine. I have never actually tried macadamia oil before. I would love to dip these crackers in hummus, pesto, pine nut ricotta, just about anything. Beautiful shots too!

    • Aw thanks Brandi, yes I definitely agree… the combination of flavours works so, so well. Is it difficult to find macadamia oil where you are? It’s become one of my favourite oils in recent months, mainly due to the high smoking point and the delicious flavour (plus the nutrients of course!). Thanks so much xx

  5. Aahh! How did you know that I have been thinking about making crackers only a few days ago :-)? I will bookmark yours for sure – like alll your food, also this one looks amazing (and I love the addition of macadamia oil).

    • Oh, did you end up making some Claudia? I need to take a look (great minds think alike!). Thanks for the kind words, is it easy enough to find macadamia oil where you are? If not I need to bring you some! xx

      • That’s so friendly of you, dear Laura! Many delicatessen and organic shops over here have macademia oil – indeed, it has been a real trend since some years, macademia-icecream is very popular, too. I will give the organic one a try, it’s on my shopping list already :-).

  6. You had me at rosemary and organic red wine! (can I come over?) These crackers look so flaky and delicious, I agree that they would be the perfect accompaniment with cheese or a silky white bean dip. I am so glad that you are able to find the bright side of winter, especially in the kitchen. Here in NY, it seems like it runs for an eternity with no end in site. I’m ok if I never see snow again! Enjoy the change of seasons and I look forward to all of your winter recipes :) xx

    • Yes, you are always welcome Emilie dearest!!! And we definitely have nothing to complain about in regards to the Australian winter. It is raining heavily today but we had rain all of the weekend :) I’m loving your bright and summery recipes now – glad that you’re getting some sunshine and warmth after the cold, long winter xxx

  7. Laura I’m almost missed this great post and this cool recipe! I love this kind of bread (very popular in Italy). Thanks a lot for sharing it, I will make this crackers as soon as possible!

  8. Have been loving this excellent pastry-making weather too Laura. Crunchy/salty/savoury sounds good to me. Pinning this recipe to try later. With school holidays coming up, my 10-year old will be itching to get his apron on and I know these crackers will be right up his alley (and mine). xx

    • Thanks so much Sas! It’s an easy recipe, probably a perfect one to cook over the holidays (not that I have a kid myself but plenty of adventures with the nieces and nephew have given me some insights!). Thanks for the pin lovely! x

  9. Such beautiful crackers Laura! I made similar ones a few weeks ago, and people went nuts over them.There’s something so comforting about making your own crackers, isn’t there? I completely agree with you about winter too! On another note, It’s been so hard to keep up with comments lately. I miss you my friend!

  10. Pingback: Picnics and Caramelised Onion Foccacia « Laura's Mess

  11. Laura, Macadamia oil is not easy to come by here in France, but as I was strolling in a tiny street in Paris, I stumbled upon a teeny tiny shop that sells well-chosen selections of produce from different parts of the world, including Queensland macadamia nut oil of exceptional quality. I got a bottle and just made these crackers, and they are absolutely fantastic. I used sage leaves for herbs, citron zest, and fleur de sel. They take just minutes to make and the flavor of the macadamia oil works wonders. So so so delicious. Loved these crackers! What other ways would you suggest for using macadamia oil?

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