Great with soup, cheese, pastes and spreads, these are easy to make and deserve a place at your table. They are made from water crackers.
Feel free to browse recipes from our Retro Recipes series. You might also like our Snack recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Serve with soup.
|1.5 Tblspn butter||leaves of thyme, removed from 6 or so stalks, or 0.25 tspn dried thyme||1 dessertspoon chopped fresh rosemary, or 0.25 tspn dried rosemary|
|salt and pepper||1.5 cups plain water biscuits, keep them whole or break into 2 or 3 pieces|
Preheat the oven to 180_C. Melt the butter in a small saucepan over moderate heat and stir in the thyme, rosemary and salt and pepper to taste. Add the biscuits and toss to coat with the butter and herb mixture. Arrange the biscuit pieces in one layer on a baking sheet and bake on the centre shelf of the oven for 10 minutes or until deep golden.
Browse some of the Dips recipes
- Asparagus Pesto
- Cacik: Turkish cucumber and Yoghurt Mezze
- Cheat’s Hummus – Hummus made from a can of chickpeas or butter beans
- Chickpea, Almond and Sesame Spread