Amy's Mesquite Crackers


Courtesy of Amy Crowell
Photography by Holly Henderson

These were one of the biggest hits at the party. Folks were impressed by the sweetness of the mesquite meal* and enjoyed tasting it raw. I thought the best crackers were generously sprinkled with the coarse mesquite meal—it allowed the distinct, earthy-sweet taste of the mesquite to really present itself and gave the crackers a lovely rustic look and feel. Mesquite is truly the hidden gem of wild Texas edibles.

Fairly difficult

Amy's Mesquite Crackers


For 1 Person(s)


  • 1 1/4 cups all-purpose flour
  • 1/2 cups whole wheat flour
  • 1/4 cups mesquite meal*
  • 1 teaspoons salt
  • 1/2 teaspoons baking powder
  • 1/4 cups cold butter, cut into small pieces
  • 1/2 cups milk, cream or half-and-half
  • 1 egg
  • Kosher salt and mesquite meal to sprinkle on top of crackers (optional)

Amy's Mesquite Crackers Directions

  1. Preheat the oven to 400°.
  2. Mix the flours, mesquite meal, salt and baking powder in a bowl.
  3. Using a pastry cutter, cut in the butter until the butter pieces are the size of peas.
  4. Mix in the milk and egg to form a dough. On a lightly floured surface, roll out the dough until very thin.
  5. Cut into standard cracker sizes. (This is where you can get creative and come up with your own unique shapes and sizes.)
  6. Place the crackers, slightly spread apart, on a nonstick baking sheet and sprinkle the tops with mesquite meal and salt.
  7. Bake for about 10 minutes, or until the crackers are lightly browned around the edges

    *Mesquite meal might be a little tricky to find or process, but you can always order these foraged foods online. Instructions on how to process mesquite beans can be found on my blog at

Be the first to post a review

You must be logged in to review


Recipe Search