Parmesan & Rosemary Crackers

From @Pigletsinwiglets on Instagram

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.


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