Port & chicken liver pâté
Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers
Homemade rosemary crackers
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 150g plain flour
- 1 tsp flaky sea salt
- 1 tsp golden caster sugar
- 1 tbsp finely chopped rosemaryplus 1 tsp for sprinkling on top
- 80ml watermixed with 2 tbsp olive oil
Nutrition: Per serving
- kcal129
- fat4g
- saturates1g
- carbs20g
- sugars1g
- fibre1g
- protein2g
- salt1.2g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
