Rosemary Raisin Crackers

Rosemary Raisin CrackersI’m obsessed with Trader Joe’s Rosemary Raisin Crisps, but Trader Joe’s isn’t very close to my home, so I’m committed to figuring this recipe out myself. This is my first attempt, and it’s good, although not an exact likeness (not quite as dry and has wheat germ–tastes a little more like a graham cracker, and also wasn’t sliced in squares). The flavor is so similar, though, that I have to write this down, so I remember it, even if I continue tweaking it! 

Rosemary Raisin Crackers


  • 1 1/4 c. whole-wheat flour, plus more for dusting
  • 1/2 c. toasted wheat germ
  • 1/4 c. sunflower seeds
  • 1/4 c. raisins, minced
  • 1 T. fresh (or 1 t. dried) rosemary, minced
  • 1/4 c. sugar
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. unsalted butter, cut into pieces
  • 1/2 c. nonfat buttermilk

Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sugar, sunflower seeds, raisins, rosemary, baking powder, baking soda, and salt (you may also just do this with a whisk, by hand). Add butter; process until mixture resembles coarse meal (or use your fingers and do the same). With machine running, gradually add buttermilk; process until dough comes together and is moist (if doing by hand, switch to a wooden spoon and mix until the dough just comes together, adding a little extra buttermilk, if needed).

Transfer to a lightly floured surface or to a sheet of parchment paper precut to the size of a baking sheet. Allow the dough to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick.

Cut dough into diamonds or rectangles using a pastry knife (or butter knife). Transfer to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.


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