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Wholegrain crackers with radish
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 65
  • Fat about 3g
  • Carbohydrates about 6g
  • Protein about 2g
This is needed
This is needed for 30 piece
Dough
  • 0.5 salt
  • 300 wholemeal flour
  • 2 eggs
  • 0.5 sugar
  • 0.75 water
  • 0.5 olive oil
  • 1 rosemary
  • 0.5 sea salt
  • 1 fennel seeds
Radish cream cheese spread
  • 1.5 radishes incl. green parts
  • 250 cream cheese
  • sea salt
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and sugar in a bowl. Whisk together the eggs, water and oil, pour into the flour, knead briefly to form a smooth dough, cover and leave to rest for approx. 15 mins. Mix the rosemary, fennel seeds and fleur de sel, set aside. Halve the dough, roll out to approx. 2 mm thick on a lightly floured surface. Spread half of the rosemary mixture on top, roll again briefly with the rolling pin, place on a baking tray lined with baking paper, repeat the process with the second piece of dough and a second tray. Using a knife, score the dough in the desired shape.
To bake
Approx. 25 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a rack, tear into the pre-scored pieces.
Radish cream cheese spread
Finely chop half of the radishes, stir into the cream cheese, season with salt. Spread on top of the crackers. Thinly slice the remaining radishes, garnish the crackers with the sliced radish and some of the radish greens.