Month: December 2021

From Millie Taylor on Instagram but cant find the original… @millietaylor

140g plain flour
50ml olive oil
50ml cold water
2 tsp chopped rosemary
Couple of pinches of Maldon salt
Olive oil for to

Mix the first 5 ingredients together until a stiff dough. Let rest for 5 mins. Roll out pieces until 2mm thick and about the size of a shoe sole! Put on a non-stick baking sheet and rub with a little more olive oil and sprinkle on some more Maldon flakes. Bake for 10 mins at 180C fan. Let cool on a rack and then break into shards. Keep in a sealed container for a few days.

From @Pigletsinwiglets on Instagram https://www.instagram.com/p/CX0ZYsiIQK2/

75g plain flour
25g wholemeal flour
1 tsp salt
Pinch cayenne pepper
2 tsp chopped rosemary (dry is fine)
50g of chilled butter in small chunks
70g finely grated parmesan
75g creme fraiche

Rub the butter into the flours in a bowl, or pulse in the FP, until like breadcrumbs. Add the rosemary, salt, cayenne and mix. Add the creme fraiche a little at a time until it is a solid dough.

Roll into a 5cm wide sausage and wrap in cling or GP paper and chill until solid.

When ready to bake cut into 5mm disks and bake at 165C fan for around 20 mins, turn half way through.

Eat the same day, keep the log in the fridge or freezer and cook when you need them.