Estas bolachas salgadas de rosmaninho são o aperitivo perfeito para qualquer ocasião. Crocantes, amanteigadas e com o aroma inconfundível do rosmaninho fresco combinado com o sabor intenso do queijo parmesão e um toque cítrico de limão, são impossíveis de resistir. Sirva-as com uma tábua de queijos, patês ou simplesmente desfrute delas sozinhas com um bom copo de vinho.

Na verdade, preparamos a massa no dia anterior e deixamos as toras embrulhadas na geladeira durante a noite. Certamente, você pode fazer o que funciona melhor para você no seu tempo.

Ingredientes

  • 3/4 xícara de farinha de trigo
  • 1/2 xícara de farinha de trigo integral
  • 1 1/2 colheres de chá de alecrim fresco picado
  • 1/4 colher de chá de pimenta caiena
  • 1/2 colher de chá de sal kosher
  • 120gr de manteiga sem sal, temp
  • 85gr parmesão fresco, ralado
  • Raspa de 1 limão, picado

Preparação

  1. Usando uma batedeira, bata a manteiga até ficar cremosa e fofa. Misture os ingredientes restantes em uma tigela separada, combinando bem e adicione lentamente à manteiga.
  2. Transforme a massa em uma superfície levemente enfarinhada. Divida em duas partes e role em pequenos troncos. Enrole os dois troncos em filme plástico e congele por 30 minutos. *
  3. Corte os troncos em fatias grossas de 1/4 ”. Coloque as fatias em uma panela forrada de papel manteiga e leve ao forno por 20-22 minutos em um forno pré-aquecido a 350 graus. Esfrie completamente em uma grade.

Fancy giving this a go? Find the English recipe below!

Rosemary Savoury Crackers

These delightful rosemary savoury crackers are a world away from the shop-bought variety. Wonderfully buttery and crisp, they are infused with the fragrant aroma of fresh rosemary, the sharp, nutty taste of Parmesan cheese, and a zesty hint of lemon. They’re surprisingly simple to make and fill your kitchen with the most incredible scent as they bake.

Perfectly versatile, they are the star of any cheeseboard, a fantastic partner for dips like hummus or tapenade, or simply a delicious nibble on their own with a glass of wine. For a slight variation, you could try using fresh thyme instead of rosemary, or add a pinch of black pepper for a little extra warmth.

The key to their perfect, crumbly texture is chilling the dough. Don’t be tempted to skip this step! Freezing the logs firms up the butter, which prevents the crackers from spreading too much in the oven and ensures they bake up beautifully crisp and flaky.

Ingredients

  • 3/4 cup of plain flour
  • 1/2 cup of wholemeal flour
  • 1 1/2 teaspoons of fresh rosemary, finely chopped
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of kosher salt
  • 120g of unsalted butter, softened
  • 85g of fresh Parmesan, grated
  • Zest of 1 lemon

Method

  1. Using an electric mixer, beat the softened butter until creamy and fluffy. In a separate bowl, whisk together the flours, rosemary, cayenne pepper, salt, Parmesan, and lemon zest. Gradually add the dry mixture to the butter, mixing on a low speed until it just comes together to form a dough.
  2. Tip the dough out onto a lightly floured surface. Divide it in half and roll each piece into a log, about 4-5cm in diameter. Wrap both logs tightly in cling film and freeze for at least 30 minutes.
  3. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Slice the chilled logs into rounds about 1/4 inch (6mm) thick. Arrange the rounds on a baking tray lined with baking paper and bake for 20-22 minutes, or until golden brown at the edges. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.