Rosemary Crisps
Aromatic, herbaceous rosemary-flavored thin crackers — ideal for pairing with dips or meat sauces.
Ingredients
low-gluten flour
300 g
baking powder
½ tsp
salt
a pinch
unsalted butter (cut into small pieces)
175 g
Parmesan cheese (finely grated)
75 g
fresh rosemary (chopped)
2 tbsp
egg yolks
2
Instructions
1
Make the dough
Preheat the oven to 175°C (350°F / Gas mark 4). Line a baking sheet with parchment paper. Mix the flour, baking powder, and salt, then rub in the butter until it resembles breadcrumbs. Add the Parmesan, rosemary, and egg yolks, and continue to knead until the dough comes together.
2
Roll and cut
On a floured work surface, roll the dough out to 3 mm thick and cut into squares.
3
Bake and store
Place the crackers on the baking sheet and bake for 8 to 10 minutes until golden. Transfer with the parchment paper to a cooling rack to cool completely. Once fully cooled, store in an airtight container for 5 to 7 days.
