Rosemary slice and bake crackers with chutney

Step 1/4

• ⅛ sprigs rosemary
• 12½ g flour
• 6¼ g unsalted butter (cool)
• 5 g Parmesan cheese
• ⅛ 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

• 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

• 1½ g dried cranberries
• 2½ g dried apricots
• 4 g pitted dates
• ⅛ red onion
• ⅛ tbsp olive oil
• 6 ml apple juice
• 1 ml white balsamic vinegar
• ⅛ 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

• 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!

Enjoy your meal!