Post updates 27th June 2026

Homemade Botanical Crackers

These Flower, Herb and Seed Botanical Crackers are the perfect addition for any cheese platter! The nuts and seeds could be adjusted to whatever you have available. I’m all for kitchen experiments! Homemade Botanical Crackers are such an easy recipe to make! Once you have tried making your own crackers, you will never go back to bought ones!

The best part is that no two batches are ever the same. You can use whatever herbs, edible flowers, nuts and seeds you have available, making this a great seasonal recipe for gardeners and home cooks looking to make something special.

What Are Botanical Crackers?

Botanical crackers are homemade crackers decorated with edible flowers and herbs before baking. The flowers create beautiful natural patterns while the herbs add a delicious flavour. They’re perfect for entertaining, homemade gifts or simply making the most of a garden harvest.

Best Edible Flowers for Botanical Crackers

One of the easiest ways to create your own magic with botanical crackers is by using flowers from your garden. Some of my favourites include:

Marigold petals
Calendula
Pineapple Sage
Chive flowers
Nasturtium flowers
Violas and pansies
Thyme flowers
Rosemary flowers
Society Garlic
Chamomile
Cornflower

If you’re new to growing edible flowers, check out my guide to edible flowers for more inspiration.

Best Herbs to Use

Fresh herbs add both flavour and colour to these crackers. Try using:

Parsley
Thyme
Rosemary
Chives
Oregano
Sage
Dill
Fennel frond

Mix and match depending on what’s growing in your garden and what flavours you like.

Growing Your Own Botanical Cracker Ingredients

One of the things I love most about this recipe is how many ingredients can come straight from the garden. Herbs, edible flowers and even some seeds can be grown at home, making these crackers a simple way to create something beautiful from your harvest. Plus, you don’t need to have a massive garden to be able to create this recipe. Herbs and edible flowers can easily be grown in pots and containers.

You will notice that all of my garden beds have edible flowers! This not only brings in more pollinators to the garden but also allows me to create exciting recipes like these homemade crackers.

What You’ll Need

Dry Ingredients

1/2 cup flour
1/3 cup oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds (pepitas)
1/4 cup walnuts, chopped
1/4 cup dried cranberries, chopped
2 tablespoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/8 teaspoon baking powder

Wet Ingredients

2 tablespoons olive oil
1 tablespoon honey
4 tablespoons cold water

Herbs and Flowers

1 cup edible flowers and fresh herbs, roughly chopped

I used marigold petals, parsley, thyme, rosemary and chive flowers. Borage is edible, but I found it lost its visual appeal after baking.

How to Make Botanical Crackers

Step 1: Mix the Dough

Preheat your oven to 200–220°C (390–425°F). Place all ingredients except the flowers and herbs into a mixing bowl. Stir until a sticky dough forms.

Step 2: Roll Out the Dough

Place the dough onto a sheet of baking paper/parchment paper and shape it into a rough ball. Lay a second sheet of baking paper over the top and use a rolling pin to roll the dough as thinly as possible. Aim for an even thickness so the crackers bake evenly.

Step 3: Add the Botanicals

Remove the top sheet of baking paper. Scatter the chopped herbs and edible flowers over the surface of the dough and gently press them in with your hands or rolling pin. Finish with an extra sprinkle of salt and cracked pepper.

Step 4: Cut the Crackers

Using a sharp knife or pizza cutter, score the dough into cracker-sized pieces. I usually make mine around 6 cm x 4 cm. Cutting before baking makes the crackers easier to separate later.

Step 5: Bake Until Crisp

Transfer the baking paper and dough onto a baking tray. Bake for 12–14 minutes or until golden and crisp. The edges may cook faster than the centre, so keep an eye on them. If needed, remove the crisp edges and return the centre crackers to the oven for a few extra minutes.

Step 6: Cool and Serve

Allow the crackers to cool completely before serving. They will continue to crisp up as they cool. Serve on a cheese board, grazing platter or alongside your favourite dips or hummus.

sustainableholly

Botanical Crackers

These botanical crackers are made with edible flowers, fresh herbs, seeds and nuts for a beautiful homemade cracker that's perfect for cheese boards, grazing platters and entertaining.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 13

Total Time 23

Servings: 4

Ingredients Method

Ingredients

1/2 cup flour
1/3 cup oats
1/4 cup sunflower seeds
1/4 cup pumpkin/ pepita seeds
1/4 cup walnuts – chopped
1/4 cup dried cranberries – chopped
2 TBS Poppy Seeds
1/2 t salt
1/4 t black cracked pepper
1/8 t baking powder
2 TBS Olive Oil
1 TBS Honey
4 TBS Cold Water
1 cup herbs and edible flowers roughly chopped. I used Marigold parsley, thyme, rosemary, chive flower. Note: I did use borage but I wouldn’t recommend as it doesn’t look appealing after being cooked..

Method

Preheat oven to 200-220 Degrees Celcius.
Place all ingredients in a bowl and mix to combine. Should be a sticky dough consistency.
Place mixture on a sheet of baking paper in the centre and make a rough ball.
Place a second sheet of baking paper on top and using a rolling pin roll out as thin as you can. You should try and roll out to a rectangle or a shape that will fit onto your baking tray. It is important to try and get the centre rolled out nice and thin so it can crisp up.
Once rolled out remove the top layer of baking paper.
Scatter the chopped flowers and herb on top of the rolled dough and gently press in so they stick.
Grind some extra salt and pepper on top.
Cut the dough into the size you want your crackers. I did roughly 6cm x 4cm.
Place the baking paper with your dough onto an oven tray and bake for 12-14 minutes until golden. The ends may crisp up before the centre so I kept an eye on it and cut off the end rows with scissors and allowed the centre to cook for longer.

Want more Edible Flower Recipes Like This?

Try out my Orange and Thyme Botanical Shortbread Recipe! Great garden to gift idea and another special way to incorporate your garden produce into a delicious recipe.

Frequently Asked Questions

Can you bake edible flowers?

Yes, many edible flowers can be baked into recipes such as crackers, cakes and biscuits. Some flowers hold their colour better than others during cooking.

What flowers are best for botanical crackers?

Marigolds, nasturtiums, violas, pansies and chive flowers are all excellent choices because they add colour and remain attractive after baking.

How long do homemade crackers last?

Stored in an airtight container, homemade botanical crackers will usually stay fresh for up to one week.

Can I use dried herbs?

Fresh herbs create the most attractive crackers, but dried herbs can be used if that’s what you have available.

Making Homemade Crackers

Once you have made your own Homemade Botanical Crackers, you will never look back. The great thing about this recipe is that you can mix and match the ingredients to whatever you have available! Get creative and try new versions each time. Remember, it is important to get the mixture rolled out as thin and even as possible.

Let me know if you make your own version of these Botanical Crackers! Or try my super seed cracker recipe

Holly ✨

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!