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🍽️ Crunchy Crackers with Olives, Parmesan, and Chili

42 kcal · 30 min · 4 servings

Ingredients

• 2 sprigs rosemary
• 50 g pitted Kalamata olives
• 3 small dried chili peppers
• 100 g whole wheat flour
• 250 g wheat flour Type 1050
• 2 tbsp wheat flour Type 1050 (for working)
• 20 g Parmesan (30% fat in dry matter)
• 220 g cold butter

Instructions

1. 1. Wash the rosemary and shake it dry.
2. 2. Pluck the rosemary needles from the stems and chop them very finely.
3. 3. Chop the olives very finely as well.
4. 4. Crush the chili peppers finely in a mortar.
5. 5. Mix the flours on a work surface.
6. 6. Grate the Parmesan and add it to the flours.
7. 7. Distribute the butter in small pieces over the flour mixture.
8. 8. Add the finely chopped rosemary needles, olives, and chili to the butter.
9. 9. Knead everything into a smooth dough.
10. 10. Add a little more flour or cold water if the dough is too sticky or too dry.
11. 11. Wrap the dough in a damp cloth.
12. 12. Chill the dough in the refrigerator for 30 minutes.
13. 13. Line two baking sheets with baking paper.
14. 14. Preheat the oven.
15. 15. Set the oven temperature to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2 to 3).
16. 16. Lightly dust the work surface with flour.
17. 17. Roll out the dough on the floured surface to a thickness of about 4 millimeters.
18. 18. Cut out circles from the dough.
19. 19. Place the dough circles on the prepared baking sheets.
20. 20. Bake the crackers one after the other in the preheated oven.
21. 21. Bake them for about 15 minutes until they are light brown.
22. 22. Let the crackers cool completely before serving.

Nutrition per serving

• kcal: 42
• Protein: 0 g · Fett/Fat: 3 g · Carbs: 3 g