Herbal crackers with sour cream dip

Name: Herbal crackers with sour cream dip
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1/2 bunch Basil; 1/2 bunch Parsley; 1 sprig of rosemary; 100 g soft butter; 100 g Ricotta (Italian cream cheese); 100 g Flour; 1/2 TEASPOON Salt; 2 TABLESPOONS Sesame seeds; 1/2 bunch Dill; 1 collar Chives; 200 g Schmand; 6-8 TABLESPOONS Milk; 150 g Fresh cream; 7-10 Tbsp white pepper; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1/2 bunch Basil
1/2 bunch Parsley
1 sprig of rosemary
100 g soft butter
100 g Ricotta (Italian cream cheese)
100 g Flour
1/2 TEASPOON Salt
2 TABLESPOONS Sesame seeds
1/2 bunch Dill
1 collar Chives
200 g Schmand
6-8 TABLESPOONS Milk
150 g Fresh cream
7-10 Tbsp white pepper
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Wash the herbs and dab dry. Chop the basil, half of the parsley and rosemary. Knead butter, ricotta, flour and a little salt. Add the herbs and mix well. Wrap the dough in foil and chill for about 1 hour. Roll out the dough very thinly on a floured work surface. Cut out approx. 70 cookies with a round or crinkle cutter (5.8 cm Ø). Sprinkle with sesame and the rest of the rosemary. Place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Let cool on a cake rack. For the dip, chop remaining parsley, dill and chives. Stir sour cream, crème fraîche and milk until smooth. Add herbs, season with salt and pepper
2
With 6 people:
3
Waiting time approx. 1 hour