10 minutes
preparation
10 minutes
baking
0 minutes
resting time
You will need
1 bowl, baking paper, hand mixer with dough hook attachments, rolling pin, 3.5 cm round cookie cutter, spice grinder, toothpick
Ingredients for the sea salt rosemary crackers
For 30 crackers, 1 serving = 5 crackers (0 g of sugar)
50 g spelt flour, type 630
25 g butter
20 g curd
½ tsp salt
Some flour for rolling out the dough
1 tsp coarse sea salt
½ tsp rosemary
Preparation
Step 1:
Preheat the oven to 160 degrees convection.
In a bowl, combine 50 g of spelt flour (type 630), 25 g of butter, 20 g of curd, and ½ tsp of salt. Using the dough hooks of a hand mixer, knead into a smooth dough.
Step 2:
On a lightly floured surface, use a rolling pin to roll the dough out to a thickness of 2 mm.
Use a cookie cutter to cut out the crackers and place them on a baking sheet lined with baking paper.
Step 3:
Grind 1 tsp of coarse sea salt using a spice grinder. Prick the crackers all over with a toothpick, then sprinkle with the sea salt and ½ tsp of rosemary.
Step 4:
Bake the sea salt rosemary crackers at 160 degrees convection for 10 minutes, or until golden brown.
