ROSEMARY THINS -PINK CAKE

This is an update on the recipe for the thins and PINK CAKE

1tbs chopped rosemary; 1/4tsp chillies flakes (or smoked paprika); 10 crushed Szechuan peppers; 100g flour; 100g cheese (I am using 50:50 cheddar and stilton); 1tsp baking powder; 1/2 tsp salt; 100g butter (but I am also going to try replacing with 75ml olive oil); 2 cloves of garlic. An alternative is to replace rosemary with other herbs such as parsley and basil.

Roll into 4cm sausage and put into the freezer for 30 minutes and then slice and cook in preheated oven for 10-12 minutes at 180C.

Leave a Reply

Your email address will not be published.

%d bloggers like this: