Ingredients
1 pack Cumin and Chilli Savoury Biscuit dough
Any dip in a small bowl (hummus, burrata, pesto, guacamole, salsa)
Method
Pre-Heat the oven 170c Top and Bottom heat
Make sure the dough has de-frosted if it is frozen, as it needs to be shapeable
Squish all the dough pucks together, and roll out into a circle which is 1cm thick
You can roll the dough between 2 sheets of baking paper for a clean and no stuck-to-rolling-pin experience
Remove the top layer of baking paper, but keep the bottom layer for baking
Then stamp out a circle the size of your small bowl (which is the filling)
Keep the excess dough and bake it to snack on, chefs perks!
Use the back of a knife (the blunt side) to make small indent lines in the dough (make sure not to cut through the dough), this makes it easier to break off even pieces after baking
Bake for 20minutes or until deeply golden
Allow to cool for 10 minutes
Place your small bowl in the center of the cracker and enjoy your beautiful creation!
