Sandhya’s Kitchen ( that’s v much ME) has been a secret admirer of one Indian online journal ever since I got to blogosphere… Even before I knew the difference of a personal blog to a website.. I have been hopping n admiring n drooling ( off course !!!) Soo much down to earth .. and every recipe on her space has a memory linked to it….. Simplicity in her posts make me want to do them right away any time…. Bingo !! I m talking about E-Curry and the pretty writer –Soma behind the scene..
A few months back, last year in October to be precise, I found an email from Sandhya, and I discovered her blog which she has built with love and dedication. She requested a guest post, and tied between so many different things as I was, it is only after so many months that I could do it for her. I really appreciate her patience! Sandhya is a warm friendly lady who hails from the southern regions, but brought up amidst the western coasts of India. Now she lives in London, keeping herself busy with her little one and her blog of course, cooking up food with “utmost affection” as she says, while infusing her roots and the diversity of her life in her kitchen delicacies too.
Sandhya thank you so much for inviting me to you kitchen!
ALMOND ROSEMARY & PEPPER CRACKERS
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2/3 cup (plus 1 tablespoon) or just enough to make a smooth dough half & half or heavy/double/ cream
- 1/2 tablespoon freshly ground black pepper, or to taste
- 1.5 tablespoon dried rosemary, crushed/powdered
- 2 teaspoon crushed dried red pepper/pepper flakes , or to taste
- more ground pepper/or red pepper flakes/or coarse salt to sprinkle on the top – optional
- 1/4 cup almonds
- Process the almond with sugar until you get a coarse powder.
- Preheat oven to 400 degrees F.
- In a bowl, whisk together flour, baking powder, black pepper, crushed pepper, rosemary and salt.
- Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in the 2/3 cup of half-and-half or cream (whatever you are using) until just moistened. Fold in the nuts.
- On a lightly floured surface, knead dough gently, 5 to 10 times or for a minute. Divide the dough in two parts and roll each into a log; each about 8 inches long.
- Slice each of the logs in about 1/4 inch circles.
- Place on a baking sheet, 2 inches apart. Brush the top of the crackers with remaining tablespoon of half & half/cream. Sprinkle some coarsely ground black pepper, or red pepper flakes or even some coarse salt if you want. Bake until light golden, about 12-15 minutes. You might need to adjust baking time depending on the size of the cookies. The smaller cookies will bake faster.
- Let cool completely on a wire rack. Store at room temperature in an air tight container after they are completely cooled.