Corn crackers with Rosemary and Sage

I'm getting married in three weeks. And I'm doing all the food myself. I've been agonizing about what to serve with drinks - and I think I'm settling on caprese-on-a-stick (cherry tomatoes, mozzarella and basil on toothpicks) and then I want something crunchy and savory, too. I looked through cookbooks last night, and found a recipe that was interesting, but sounded too weird - it had chicken bouillon powder as the only spice and.. well, no. But the idea - to use crushed tortilla chips in a cracker? Hey, I like that. So, I fiddled with it quite a bit, added some herbs from my garden, and added polenta since I didn't have that much regular flour in the house. Presto! These are excellent! And they'll be absolutely perfect with champagne. (Or whatever we'll be having, we're leaning towards a sparkly ros�.)


Corn Crackers with Rosemary and Sage
makes 60 small crackers

50 g tortilla chips, crushed
2 teaspoons of baking powder
2,75 dl flour
1 dl polenta
1 tbsp finely chopped rosemary
2 tbsp finely chopped sage
dash of cayenne pepper
dash of cumin
60 g cold butter, diced
2 eggs
sea salt

Preheat the oven to 175 degrees C. (350F) Use a food processor. Start by crushing the tortilla chips. Add the flour, polenta and the baking powder, and mix. Add the herbs and the spices. Add the butter, and process until you have a sandy rubble. Add the eggs, and process until just combined.

Turn out the dough on a floured workface, and form into a ball. Roll into a thin (0.5 centimeters/1/4 inch) disc, and use a cookie cutter to take out shapes. Re-roll the scraps - this is a VERY friendly dough, and you can use everything up. Bake for 12-14 minutes.