Ok, I’ve been hammering the sweet tooth a little hard recently. Figured I’d change it up a little bit this week with these scrummy, savoury sensations! For me, rosemary always tastes so homely. Ok, that may sound a little strange but I feel it’s almost like the herb equivalent of that winter ‘sitting in front of the fire with a mug of soup’ feeling. I don’t know what it is but I just love it. Like a herby hug!
Anyway, they’re blooming amazing and obviously you’re gonna have a go at making them because they’re super duper easy & quick!
Here is what you will need to make approx 25 – 30.
(Recipe from the lovely I Bake He Shoots.)
- 1 tbsp Fresh Rosemary
- 1/4 tsp Chilli Flakes
- 100g Plain Flour
- 100g Unsalted Butter, Room Temp
- 100g Extra Mature Cheddar Cheese, Finely Grated
- 1 tsp Baking Powder
- 1/2 tsp Salt
Finely chop together the rosemary and chilli flakes.
Place this in the freezer for 25 minutes to chill.
When the 25 mins are up – remove the dough from the freezer and slice discs approx 3-4mm thick.
Put into the centre of the preheated oven and bake for 10 – 12 mins or until just turning golden on the edges.
These would make great nibbles if you’re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that’s for sure.
And if you’re worried about the heat of the chilli flakes, it’s not hot I promise. It’s more like a pleasant, gentle warmth in the back of the throat as an after taste. They’re just… well, blinkin’ gorgeous!
I hope you all enjoyed this weeks post my lovelies, until next week.