Rosemary slice and bake crackers with chutney

Based on 4 ratings

Vanessa Pass

Editorial Assistant at Kitchen Stories

“This dough can easily be frozen in plastic wrap making it easy to reach for when your next gathering creeps up on you. Just let the dough defrost for approx. 10 min. before baking and make the chutney while the crackers are baking in the oven!”

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-40+
2 sprigs rosemary
250 g flour
125 g unsalted butter (cool)
100 g Parmesan cheese
eggs
30 g dried cranberries
50 g dried apricots
80 g pitted dates
red onion
1 tbsp olive oil
120 ml apple juice
20 ml white balsamic vinegar
bay leaf
salt
pepper
flour (for dusting)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • grater
  • stand mixer with dough hook
  • oven
  • plastic wrap
  • saucepan
  • cooking spoon
  • baking sheet
  • Step 1/4

    Remove rosemary leaves from sprigs and chop finely. Grate Parmesan cheese and cut cold butter into cubes. Add flour, cubed butter, Parmesan cheese, eggs, and chopped rosemary to the bowl of a stand mixer with dough hook. Season with salt and pepper.
    • 2 sprigs rosemary
    • 250 g flour
    • 125 g unsalted butter (cool)
    • 100 g Parmesan cheese
    • eggs
    • salt
    • pepper
    • cutting board
    • knife
    • grater
    • stand mixer with dough hook

    Remove rosemary leaves from sprigs and chop finely. Grate Parmesan cheese and cut cold butter into cubes. Add flour, cubed butter, Parmesan cheese, eggs, and chopped rosemary to the bowl of a stand mixer with dough hook. Season with salt and pepper.

  • Step 2/4

    Knead the dough on medium speed for approx. 2 – 3 min. until a crumbly dough forms. Turn dough out on a floured work surface, knead a bit, and form into a roll (5cm/2in.). Form into a log, wrap dough in plastic wrap, and refrigerate for approx. 60 min.
    • flour (for dusting)
    • oven
    • plastic wrap

    Knead the dough on medium speed for approx. 2 – 3 min. until a crumbly dough forms. Turn dough out on a floured work surface, knead a bit, and form into a roll (5cm/2in.). Form into a log, wrap dough in plastic wrap, and refrigerate for approx. 60 min.

  • Step 3/4

    Meanwhile, finely chop red onion, dates, cranberries, and apricots. Heat olive oil in a saucepan and sauté red onion until translucent, approx. 4 min. Next, add chopped dried fruit, white balsamic vinegar, apple juice, and bay leaf. Season with salt. Bring to a boil, then reduce heat and let cook on low for approx. 10 min. Set aside until serving.
    • 30 g dried cranberries
    • 50 g dried apricots
    • 80 g pitted dates
    • red onion
    • 1 tbsp olive oil
    • 120 ml apple juice
    • 20 ml white balsamic vinegar
    • bay leaf
    • salt
    • saucepan
    • cooking spoon

    Meanwhile, finely chop red onion, dates, cranberries, and apricots. Heat olive oil in a saucepan and sauté red onion until translucent, approx. 4 min. Next, add chopped dried fruit, white balsamic vinegar, apple juice, and bay leaf. Season with salt. Bring to a boil, then reduce heat and let cook on low for approx. 10 min. Set aside until serving.

  • Step 4/4

    Preheat oven to 180°C/350°F. Remove dough from the fridge and cut cold dough into slices approx. 5-mm/0.2-in thick. Transfer onto a baking sheet and bake for approx. 20 – 22 min., until the edges turn golden brown. Then let cool completely. Serve with chutney and enjoy!
    • baking sheet

    Preheat oven to 180°C/350°F. Remove dough from the fridge and cut cold dough into slices approx. 5-mm/0.2-in thick. Transfer onto a baking sheet and bake for approx. 20 – 22 min., until the edges turn golden brown. Then let cool completely. Serve with chutney and enjoy!