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Feb 1, 2017

Rosemary biscuits (crackers)


- 2 cups flour;
- 100g butter, cold, diced;
- 1 egg;
- 2 Tbsp. fresh rosemary leaves, finely chopped (or any other aromatic plants of your choice - chives, basil, oregano, etc.);
- 2-5 Tbsp water;
- salt, by taste (optional).


Place the diced cold butter in a bowl, add the flour and mix using your fingers, until you get a sandy texture. Add the egg, rosemary and 2 Tbsp of water and knead until you get a firm dough (but not hard). If needed, add 1 to 3 more Tbsp of water, until you get the right texture. Form a ball of dough, wrap it in cling film and place it in the fridge for at least 30 minutes.

Meanwhile, heat the oven at 180 degrees Celsius.
Remove the dough from the fridge, roll it thinly and cut in the shapes of your choice. Place the biscuits in a tray lined of baking paper and bake in the preheated oven for about 10 minutes or until they become slightly golden.
They are perfect either simple, as a snack, or with some cream cheese or other creative toppings, as a party appetizer.
The dough is perfect as a crust for salty tarts (quiches).


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