Rosemary goat cheese crackers | bitterbaker.com

Rosemary goat cheese crackers

These rosemary goat cheese crackers are just awesome. So delicate and crispy, with a distinct taste of goat cheese and fresh rosemary..

Rosemary goat cheese crackers | bitterbaker.com
Perfect for your next dinner party, or just about any occasion.

You can just eat them as they are. They don’t need an addition of anything else, really. But they certainly would go very well with some brie cheese. And call me crazy, but I actually tried them with some biscoff spread. Not bad. Not bad at all.

Rosemary goat cheese crackers | bitterbaker.com
Wine, cheese and crackers. My kind of night in.

Rosemary goat cheese crackers
Total time: 30 minutes. Makes 25 crackers.

Ingredients

  • 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

Instructions
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.

Rosemary goat cheese crackers | bitterbaker.com
Continuing my rosemary theme here. Check out my rosemary grissinis in case you missed them.

Rosemary goat cheese crackers | bitterbaker.com
And don’t forget to like bitter baker on Facebook for more delicious updates!

Share this post with your friends!

    You might also like:

    6 thoughts on “Rosemary goat cheese crackers

    1. natalie @ wee eats

      mmm crackers are so easy to make, i should really make them more often! i like that you specify ‘hard goat cheese’, so often i read a recipe and it just calls for ‘goat cheese’ and i’m like ‘THERE ARE 1498234 3 DIFFERENT KINDS OF GOAT CHEESE!’ then i get scared and hide under my desk.

      Reply
      1. Yvonne Rogell Post author

        I know, they’re my favorites! Probably the butter that makes them so tasty :) Haha, I know! I feel like that too! It could make a HUGE difference. I’m glad I didn’t make you crawl under your desk and hide. That would have been terrible.

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>