Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
Measuring cup
Oven mitts
Paring knife
Piping bag
Rolling pin
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
pastry wheel
Cutter
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Remove the needles from the rosemary and the leaves from the thyme, finely chop both, place in a bowl. Place the seeds in a food processor, blitz. Add the seeds to the rosemary. Add the oil and all the other ingredients up to and including the salt, mix, season. Pour in the water, mix with a wooden spoon to form a dough.
To shape
Roll the dough out into a rectangle (approx. 18 x 35 cm) between two sheets of baking paper. Remove the top sheet of baking paper. Using a pastry wheel, cut the dough into strips approx. 3 cm wide. Slide the dough onto a tray along with the baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the crackers to cool completely on a rack.
To serve
Stir the cream cheese until smooth, transfer to a disposable piping bag, cut off the tip. Pipe the cream cheese on top of the crackers (e.g. as a wish, Happy 2025). Decorate the crackers with rosemary, thyme and pepper. Serve with the remainder of the cream cheese.
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