John Myers
Contents
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Ingredients
For the dough:
- 200 g Wheat flour
- 70 g Butter
- 75 ml Water
- 1,5 tbsp Roasted onions
- 0,5 tsp Salt
- 1 tsp Italian spice mix
- 0,5 tsp Sweet paprika powder
- 0,25 tsp Dried oregano
- 0,25 tsp Dried marjoram
- 0,25 tsp Dried basil
For the tomato and olive paste:
- 2 tbsp Tomato paste
- 1 tbsp Salsa sauce
- 4 Green olives with paprika filling, drained
- 3 Sun-Dried tomatoes in oil, drained
- 0,25 tsp Oregano
- 0,25 tsp Marjoram
- 1 good pinch Salt
For gratinating:
- 50 g Grated Gouda
Aside from that:
- Cling film
- Parchment paper
- Cookie cutters, approx. 2-3 cm in size
- Roll out some flour to make the dough
Instructions
- Finely grind the fried onions in the food processor. Knead the wheat flour, softened butter, water, fried onions, spices and dried herbs into a smooth dough. Wrap in cling film and let rest in the refrigerator for 30 minutes.
- For the tomato and olive paste, finely puree the tomato paste, salsa sauce, olives, sun-dried tomatoes and herbs. Season to taste with salt. Preheat the oven to 200 degrees (top and bottom heat).
- After the resting time, roll out the dough on a lightly floured surface to a thickness of approx. 3 mm. Cut out different shapes and place on a baking sheet lined with baking paper. Pre-bake in the oven for 5 minutes on the middle rack. Take out of the oven, spread thinly with the tomato and olive paste and sprinkle with some cheese. Bake in the oven for another 10 minutes.
- Let the crackers cool on a wire rack, then arrange and serve. Tastes delicious with beer & wine, have fun baking :-))!
Nutrition
Serving: 100gCalories: 287kcalCarbohydrates: 30.5gProtein: 6.8gFat: 15.3g
