Cheesy Crackers with Mushrooms, Dill & Rosemary
What I love to do is host small gatherings for my friends at my place, prepare something delicious to eat, usually something cheesy (cheese plates or my famous stuffed with melting cheese bread ) and accompany it with red wine and board games (do you play Munckin, it's super addictive). And we all know that cheese and crackers are meant to be together. It's love at first sight food relationship. So some time now I was trying to find a variation of the classic cracker recipe that you can find here and there in the internet. And I think I finally did so.
Cheesy Crackers with mushrooms, dill and rosemary
(make prox. 25 round crackers)
:: 1 cup of flour
:: 1/2 of water, room temperature
:: 1/2 cup shredded cheese
:: 4-5 dried mushrooms
:: 2 tablespoons butter at room temperature
:: a small bunch of dill
:: 10 leaves of fresh rosemary
: 1/2 teaspoon salt
:: ground pepper & sweet paprika
1 hour before starting cooking, let dry mushrooms soak in a 1/2 a cup of hot water.
Preheat oven at 250°C before doing anything else. Then, in a big bowl combine all dry ingredients (flour, shredded cheese, butter finely chopped mushrooms, dill, rosemary and seasonings) and either with hands or with a food processor combine them well. Then add water. Preferably use the water that you soaked the mushrooms in it, for extra flavor. Knead the dough until you have a moist but not wet one.
Remove dough from bowl and roll out on a floured surface. Roll so dough is about 1/2 inch thick and cut into small circles using a jar's cup (like me) or any other cookie cutter to create shapes.
Bake at 250°C for 15-20 minutes. The crackers will slightly puff as they bake. Just keep an eye on them and when the edges are golden brown and crispy looking then you know they are done. Store in an air tight container for up to a week
Happy cooking ya' all!