Olive-Parmesan Crackers with Chili

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 handling)
• 20 g parmesan (30% fat in the rind)
• 220 g cold butter

Instructions

1. 1.

   Wash rosemary, pat dry, pluck needles and finely chop. Finely chop olives as well. Crush chilies in a mortar until fine.

2. 2.

   Mix flours, grate parmesan, and combine on a work surface. Distribute small pieces of butter with rosemary, olives, and chilies over the flour and knead into a smooth dough; add more flour or cold water if needed. Wrap dough in a damp cloth and chill for 30 minutes.

3. 3.

   Line two baking trays with parchment paper. Roll dough to about 4 mm thickness on lightly floured surface and cut circles. Place on trays and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes until light brown. Cool before serving.