It is officially picnic season, and to celebrate I’m sharing my rosemary and parmesan cracker recipe with you. These crackers are so crunchy and light, and the flavour is absolute bliss thanks to a not-so-secret ingredient, Rajah Mild and Spicy Curry powder.
Rajah Mild and Spicy curry powder has a unique blend of high-quality spices including roasted coriander, cumin, and chilli making for delicious, flavourful crackers.
Rosemary and parmesan crackers
150g cake flour
50g parmesan cheese, grated
1 tbsp fresh rosemary, finely chopped
1 tsp Rajah Mild and Spicy Curry Powder
1/2 tsp black pepper, crushed
125g unsalted butter, cold
45 ml cold milk
In a food processor, add the cake flour, parmesan, fresh rosemary, Rajah Mild and Spicy Curry Powder, black pepper, and butter.
Pulse until the mixture resembles breadcrumbs.
Add the milk and pulse until the dough begins to hold together.
Lay a sheet of plastic wrap on a clean surface.
Place the dough on the plastic wrap and shape it into a log about 4 cm in diameter.
Tightly tie the ends of the plastic wrap.
Refrigerate until very firm to the touch, about 1 hour.
Preheat the oven to 180°C, and place the rack in the middle position of the oven.
Line two baking trays with baking paper.
Unwrap the dough and cut into slices about 3 mm thick and arrange it on the baking trays.
Bake, one tray at a time, until golden, 12-15 minutes.
Allow to cool on a cooling rack. Store in an airtight container.
Serve alongside your favourite cheeses, nuts, and dips, they also make a delicious lunchbox treat.