How should I describe these spicy cheddar rosemary sables? Simple, with 3 words:
I first saw these babies on Food52 and I was immediately drawn to them. Why? Because rosemary is awesome, duh! The fact that they are so incredibly easy to make is the icing on the nonexistent cake.
Did I mention how well they go with cocktails or basil beerade? No? Well they do. Boom!
When you bake these crackers make sure to immediately give them to your guests. If you don’t you will eat half a dozen before your realize what you’ve done. Getting a drink, grab a cracker. Leaving the kitchen, snatch a cracker. Wake up from a nap, inhale 10 crackers. I’m not saying I did that. I’m just saying…it could happen to you.
I had to make a second batch because the first one disappeared like that bottle of wine I promised to save for a “special occasion”. You know where I’m going with this…buy some fresh rosemary and get on these crackers. Just make sure to share them with your friends.
Recipe for Spicy Cheddar Rosemary Sables
Rosemary for Spicy Cheddar Rosemary Sables barely adapted from Food52
- 100 grams butter, softened
- 100 grams flour
- 100 grams strong cheese, shredded or grated(I used white cheddar)
- 1 teaspoon baking powder
- ¼ teaspoon red pepper flakes ( half this amount if you don't want it too spicy)
- 1 tablespoon fresh rosemary needles, finely chopped
- ¼ - ½ teaspoon salt
- Chop rosemary or give them a spin in a spice grinder along with the red pepper flakes.
- Grate cheddar.
- Dump flour, baking powder, grated cheddar, butter, spices and salt into food processor.
- Pulse to combine.
- Scrape dough onto wax paper and shape into 7 inch log.
- Preheat oven to 350 degrees Fahrenheit.
- Freeze dough for 25 minutes.
- Remove dough and slice into 25 crackers, slightly bigger than ¼ inch.
- Bake 14-16 minutes.
- Cool on rack, 5-10 minutes.
- Serve immediately.