Cheese crackers with red pepper chutney

Preparation

1. We started by making the red pepper chutney with whiskey. Place the garlic clove, onion, pepper, salt and cumin in the glass and crush programming 5 seconds at speed 5.

2. We lower the remains of the walls with the spatula and add the vinegar and sugar. We program 13 minutes, varoma temperature and speed 1 without putting a beaker.

3. Once cooked, we add the whiskey and re-program 2 minutes, varoma temperature and speed 1 without beaker to evaporate the alcohol.

4. We reserve, let cool and put in the refrigerator.

5. We continue with the preparation of the cheese crackers.

6. With the glass very clean and dry we introduce the cheese and grate it by programming 15 seconds at speed 10.

7. We add the rest of the ingredients: the yolk, the butter, the flour, the semolina, the sugar, the salt and the rosemary and mix by programming 15 seconds at speed 6. It will remain as a kind of broken mass. Wrap in plastic wrap and store in the refrigerator for 30 minutes.

8. Once cold we divide the dough into equal parts and make balls with the dough that we will reserve in a bowl. We will get about 30. Then we transfer them to a baking tray lined with baking paper. With a teaspoon we flatten the balls, leaving a kind of bowl in the center that will be where we place the reserved chutney.

9. Preheat the oven to 180º and bake for 20 minutes. Once baked, it is important not to touch them until they cool as they are very fragile and can break.