Cute Rosemary-Cheese Biscuits and DIY fish cookie cutter

     Laila, My 3 year old, is a picky eater. So every now then I try to introduce to her something new ..

And this time was cheese, and I decided to put it in a cute outfit .....  a fish !! 

I bumped into a lovely blog which inspired me the creation of this  biscuits , thank you Nourhan ( the blogger) .

      I decided to make my own cookie cutter, since I don't have one .. but I faced a problem, I don't have a soda can. and yes , you will need a soda can to make this, my  aluminum cup worked though .. but I recommend a can.And after I made this .. My daughter insisted on using her favorite cookie cutter .. so I did.!

Shape it like this after you make the circle like illustrated above
Yet, I recommend, if you have an empty soda can , use it ! 

             And after I made it (finally) Laila insisted on making me use her own cookie cutter :)

Put your flour, baking powder, cheese,salt, rosemary in a food processor and pulse 3 or four times

Add butter and pulse again 3 or 4 times

Add water one TB at a time ...  mine needed 5 until the dough forms one ball

Let it rest in the freezer for 30 minutes before baking..

To avoid the sticky mess ... roll your dough between 2 layers of ------>  Plastic wrap.


Ingredients:

• 1 cup all-purpose flour
• 4 tablespoon(s) cold unsalted butter, cut into small pieces
• 1/2 a cup grated cheese .. I used Parmesan and Provolone Note: you can experiment with other cheeses.
• 3/4 teaspoon(s) salt
• Some fresh rosemary leaves (note: this is optional)
• 1/2 teaspoon(s) fresh-ground pepper
• 1 teaspoon baking powder

Directions

1. Pulse the flour,cheese, salt, pepper,rosemary and baking powder together using a food processor.
2. Add the butter , and pulse until the mixture resembles coarse meal.
3. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 30 minutes.
4. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness,
5. Optional: Refrigerate for another 15 minutes or so to make sure they won’t spread.
6. Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.

Enjoy !

 
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Happy baking every one .
Ciao !