Ingredients
Cracker:
- 420g Flour
- 1tbsp. Rosemary, chopped
- 1tbsp. Ground black pepper
- 1 tbsp. Salt
- 270g Cold Butter
- 180ml Fresh cream
- 3 Rosemary Sprigs
- 2 tbsp. Salt for sprinkling
Pepper Butter:
- 125g Soften Butter
- 1 tsp. Ground Black Pepper
Preparation method
Cracker:
- Preheat oven 200C
- Pulse flour, rosemary, pepper and salt
- Cube butter
- Add to flour mix
- Pulse to incorporate
- Add cream a little at a time until soft dough is formed
- Knead lightly on a floured surface
- Roll out to a quarter centimetre
- Cut into circles
- Carefully place on lined baking sheet
- Bake for 12 to 15 minutes until golden brown
- Sprinkle lightly with salt
- Cream butter and pepper together to make the spread