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Paprika Parmesan Crackers



These are great on their own as a little snack with drinks, as well as a perfect base for spreads, cheese or pate.

Makes about 60 crackers

Ingredients:

1 cup flour

½ teaspoon salt

2 tbs self-raising flour

1 tsp curry powder

125g butter, cold and cut into small dice

½ cup finely grated parmesan

1 cup grated tasty cheese

1 tbs lemon juice

For the topping:

½ cup shaved parmesan

garlic salt, to sprinkle

1 tsp smoked paprika

Place all the cracker ingredients in a food processor and process until the mixture clumps together in a ball around the blade.

With floured hands, roll into two sausage shapes. Wrap in plastic wrap and chill for 30 minutes. These can be frozen for up to a month.

Preheat the oven to 200°C. Line two baking trays with non-stick baking paper.

Slice the chilled logs into 3mm thick slices. These should be cut as thin as you can. Lay on the prepared trays with a small gap in between to allow for spreading.

Mix the topping ingredients together in a small bowl. Sprinkle a little on each biscuit. Bake for 12–15 minutes until golden brown. Cool on a wire rack and store in an airtight container for up to one week.

ABit Of What You Fancy -webThis recipe is an extract from A Bit of What You Fancy by Jo Seagar. Photography by Jae Frew. It is published by Random House NZ, RRP$55.

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