Simple Spicy Rosemary Thins

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Thin, crispy and packed with flavour – these delightful spicy rosemary thins are the perfect addition to any cheese board! Quick and easy to make, you’ll get nothing but yummy noises from anyone you share them with…

These really are SO easy to make. Your blender and freezer do most of the work!

It’s great to have something a little different than the normal plain crackers though isn’t it? I mean, if you put these out along with some cheesy rosemary thyme fingerprint cookies, I’d say you’ll have some pretty satisfied guests!

Not confident at baking yet? Check out baking for beginners first. It’s packed with plenty of helpful tips to start you on your journey, plus some really handy freebies!

Spicy Rosemary Thins – Step by Step Picture Recipe

Ingredients

Here is what you will need to make approx 25 – 30 Spicy Rosemary Thins.

• 1 tbsp Fresh Rosemary
• 1/4 tsp Chilli Flakes
• 100g Plain Flour
• 100 g Unsalted Butter, Room Temp
• 100g Extra Mature Cheddar Cheese, Finely Grated
• 1 tsp Baking Powder
• 1/2 tsp Salt

Instructions

Finely chop together the rosemary and chilli flakes.

In a food processor, add in the flour, butter, cheese, baking powder, salt and herbs.

Pulse until it just comes together to form a dough.

Tip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.

Using the paper as an aid – roll it up into a round log then press the ends in to fill any gaps.

Place this in the freezer for 25 minutes to chill.

Meanwhile, preheat your oven to 180°C/Fan 160°C and line a baking tray with baking paper or a silicone baking sheet.

When the 25 mins are up – remove the dough from the freezer and slice discs approx 3-4mm thick.

Place the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.

Put your Spicy Rosemary Thins into the centre of the preheated oven and bake for 10 – 12 mins or until just turning golden on the edges.

Leave them on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)

These Spicy Rosemary Thins would make great nibbles if you’re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that’s for sure.

And if you’re worried about the heat of the chilli flakes, it’s not hot I promise. It’s more like a pleasant, gentle warmth in the back of the throat as an after taste. They’re just… well, blinkin’ gorgeous!

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Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.