Receta de crackers picantes de romero

Ingredientes

• Chopping Board
• Sharp Knife
• Food Processor/Blender
• Baking Paper
• Baking Tray
• Wire Rack
• 1 Large Sprig Fresh Rosemary
• 1/4 tsp Chilli Flakes
• 100 g (3/4 Cup) Plain Flour
• 100 g (1/3 Cup + 1/8 Cup) Unsalted Butter, Room Temp
• 100 g (1 Cup) Extra Mature Cheddar Cheese, Finely Grated
• 1 tsp Baking Powder
• 1/2 tsp Salt

Preparación

1. 1

   Pull the needles off the rosemary sprig, and...: Pull the needles off the rosemary sprig, and finely chop them together with the chilli flakes.

2. 2

   Add the flour, butter, cheese, baking powder, salt...: Add the flour, butter, cheese, baking powder, salt and chopped herbs to your food processor.

3. 3

   Pulse briefly until it forms a dough.

4. 4

   Tip out on a sheet of baking paper,...: Tip out on a sheet of baking paper, and gently bring together into a rough log shape.

5. 5

   Using the baking paper to help, roll it...: Using the baking paper to help, roll it into a smooth cylinder shape. When you're happy, press the ends of the dough inwards to neaten it up. Freeze for 25 minutes (or refrigerate for 60-90 mins).

6. 6

   Preheat your oven to 180°C/Fan 160°C/356ºF. Unwrap the...: Preheat your oven to 180°C/Fan 160°C/356ºF. Unwrap the dough, and slice into 3-4mm thick discs.

7. 7

   Place them spaced out on a baking tray...: Place them spaced out on a baking tray lined with baking paper/a silicone baking mat. (You will need to cook in batches - so place any remaining discs into the fridge.)

8. 8

   Bake for 10-12 minutes, until turning golden on...: Bake for 10-12 minutes, until turning golden on the edges. Allow to cool on the tray for a few minutes, before transferring to a wire rack to cool completely.