These rosemary goat cheese crackers are just awesome. So delicate and crispy, with a distinct taste of goat cheese and fresh rosemary..
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.
Wine, cheese and crackers. My kind of night in.
Rosemary goat cheese crackers
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.
Continuing my rosemary theme here. Check out my rosemary grissinis in case you missed them.
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