Seed and Cheese Crackers with Garlic and Rosemary

Ingredients

• yellow cheese 100 grams
• hard cheese 30 grams
• butter 70 grams
• sunflower seeds 30 grams
• sesame seeds 30 grams
• pumpkin seeds 30 grams
• flaxseed 30 grams
• wheat flour 60 grams
• lemon juice 0.5 pieces
• garlic clove 1 clove
• cayenne pepper 0.5 teaspoons
• dried rosemary 0.25 teaspoons

Tools

• oven
• food-processor
• grater
• garlic-press
• rolling-pin
• knife
• roasting-pan

Instructions

1. Preheat the oven to 170°C (340°F) and line a large baking tray with parchment paper.
2. Grind the sunflower seeds, sesame seeds, pumpkin seeds, and flaxseed in a food processor, being careful not to grind them too finely or release their oil.
3. Grate the cheddar and Parmesan, and crush the garlic.
4. Add the ground seeds, grated cheeses, butter, flour, lemon juice, garlic, and optionally the cayenne pepper and rosemary to the food processor. Blend on high speed until a sticky but cohesive dough forms.
5. Transfer the dough onto parchment paper and shape it into a log about 5 cm in diameter. Chill in the refrigerator for at least 30 minutes, then unwrap and slice into rounds about 5 mm thick. Arrange on the prepared baking tray.
6. Bake until the crackers are lightly golden. Be careful not to overbake them, as they may become slightly bitter.
7. Leave the crackers to cool on the tray so they can firm up.

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