Mediterranean chili crackers

Ingredients for 1 servings:

• 180 g wheat flour type 550
• 70 g Parmesan, freshly grated
• 16 olives, black
• 50 g chili pepper(s), e.g. jalapenos
• 2 pinches of salt
• 1 sprig(s) rosemary, including the needles
• 125 g butter, cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with some cream cheese on top a treat, makes about 20 crackers

Mix the flour, Parmesan cheese, and salt in a bowl. Halve the chilies, removing the seeds and the light-colored centers. Finely chop the olives, rosemary sprigs, and chili and mix in. Knead in the cold butter cubes until no butter is visible. Roll out on a floured surface to about 3 mm and cut out 6 cm circles. Knead the leftover dough together again and cut out new cookies. Place on a baking tray lined with baking paper and bake at 180 degrees top/bottom heat for 20 minutes until light brown. Remove from the tray and let cool on a wire rack. Makes about 20 crackers. Store the cooled crackers in a tin. They will taste best after at least 3 days.