I was craving after some savoury crackers. I found a package of butter in the fridge that wasn’t very fresh so I thought I should use it and bake something salty. It is a very easy and quick recipe. And the rosemary smell coming out from the oven… is amazing!
Lemon Rosemary Butter Cracker
– 150 g white spelt flour
– 50 g whole wheat spelt flour
– 100 g cold butter
– 1 teaspoon baking powder
– 1 organic egg
– 1 lemon’s greated zest
– 2 tablespoon rosemary leaves, chopped
– 1-2 teaspoons salt
In a bowl crumble the cold butter with the flours. Add salt, baking powder, pepper, rosemary, lemon zest and the egg. Mix everythig together until incorporated. Divide the dough into half and transfer each of them to clingfilm and shape into logs (10-12 cm long, 3-4 cm diameter). Wrap well and place in the fridge until hard, at least 1 hour.
Meanwhile preheat the oven to 170C (350F) and line a baking sheet with parchment paper. Unwrap the logs and cut crosswise into 5 mm thick slices. Arrange the crackers on the prepared pan. Bake the crackers until golden brown on the edges and lighter in the centre (for about 15-20 minutes). Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container in cool dry place for up to 10 days.