Recipes Bread + Dough Whole-Wheat Rosemary Crisps 3.0 (2) 1 Review F&W's Justin Chapple uses a secret ingredient in his crispy crackers: chicken bouillon cubes. He uses the seasoning in the dough, then he also grates some of it over the crackers for an additional hit of flavor. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs Yield: 2 12-inch rounds Ingredients 2 chicken bouillon cubes (about 1/2 ounce each) 1/3 cup hot water 3/4 cup all-purpose flour, plus more for dusting 1/2 cup whole-wheat flour 1 1/2 teaspoons sugar 1/2 teaspoon kosher salt 4 tablespoons cold unsalted butter Milk, for brushing Crushed dried rosemary leaves, for sprinkling Directions In a small bowl, dissolve 1 of the bouillon cubes in the hot water. Let the broth cool completely, then refrigerate until chilled, about 15 minutes. In a food processor, pulse both flours with the sugar and salt. Scatter the butter on top and pulse until a coarse meal forms. Add the broth and pulse until the dough comes together. Transfer to a work surface and gather into a ball. Cut in half and pat into disks; wrap in plastic and refrigerate for 1 hour. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out each disk of dough to a 12-inch round and transfer to a prepared baking sheet. Brush the rounds with milk and sprinkle with rosemary. Finely grate the second bouillon cube on top. Bake the crackers for about 18 minutes, until crisp. Let cool completely, then break into large shards and serve. Make Ahead The crisps can be stored in an airtight container for up to 1 week. Rate it Print