Rosemary Fig Crackers Recipes

ROSEMARY FIG SANDIES

Steps:

• Heat oven to 350°F. Line 13x9- inch pan with foil, extending foil 2 inches over 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, powdered sugar, granulated sugar and lemon peel with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour, cornstarch and salt. Stir in figs and rosemary. Pat dough in bottom of pan.
• Bake 20 to 22 minutes or until edges are light golden brown. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 6 rows by 5 rows.

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

ROSEMARY FIG CAKE

Steps:

• Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
• In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.

FRESH FIGS WITH ROSEMARY GOAT CHEESE

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.

GLUTEN FREE ROSEMARY CRACKERS

Steps:

• In a large bowl, combine almond flour, salt and rosemary.
• In a medium bowl, whisk together olive oil and egg.
• Stir wet ingredients into almond flour mixture until thoroughly combined.
• Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
• Remove top piece of parchment paper.
• Transfer the bottom piece with rolled out dough onto baking sheet.
• Cut dough into 2-inch squares with a knife or pizza cutter.
• Bake at 350° for 12-15 minutes, until lightly golden.
• Let crackers cool on baking sheet for 30 minutes, then serve.