Total time: 30 minutes. Makes 25 crackers.
- 1 cup all-purpose flour
- 0.5 tsp sea salt
- 1 tsp baking powder
- 2 sprigs fresh rosemary
- 0.15 lbs hard goat cheese
- 4 tbsp butter
- 1.5 tbsp water
Mix flour, sea salt and baking powder in a bowl. Finely grate the hard goat cheese and mince the fresh rosemary, and add them to the flour mix. Mix in the butter with your fingers (or in a food processor). Add water and shape to a ball. Let the dough rest in the fridge for a few minutes before you put it in between two sheets of parchment paper (non-stick) and roll it out to a square (about 1/8 inch thick). Cut into pieces and prick with a fork (optional). Place on an oven tray and bake in the oven at 460°F for 7-8 minutes, until the edges are golden brown. Let cool on a rack and store in a container.
Wine, cheese and crackers. My kind of night in.
Continuing my rosemary theme here. Check out my rosemary grissinis in case you missed them.
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