How to make
In a blender or food processor, grind the yellow cheese, mozzarella (dried), butter and sour cream.
Pour the mixture into a bowl and add the flour, rosemary and a pinch of salt.
Knead a sticky dough, which is best to be kneaded with a mixer with dough attachments for about 5 minutes. It would be quite difficult manually. Finally, knead the pitted and finely chopped olives.
The dough is wrapped in stretch foil and stored in the refrigerator for 1 hour, then it is left for another 10-15 minutes in the freezer.
When it has already set well enough, tear small bits from it and form sticks. In order fo rit not to stick so much on your palms, wet your hands or grease them.
The cracker sticks are baked twice in a preheated oven at 390°F (200 degrees) for about 15-18 minutes or until they aquire a golden brown color.
Wonderfully fragrant and incredibly delicious!
The Cracker Sticks with Olives and Rosemary are ready.
