Cinnamon Cannoli Crackers with Ricotta Toffee Dip

Love Cannoli but can’t be bother with all the rolling and frying? Well, this is the recipe for you! Using Mrs Rogers Organic Ground Cinnamon, these are flavour explosions waiting to happen….you won’t have any left!

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Love Cannoli but can’t be bother with all the rolling and frying? Well, this is the recipe for you! Using Mrs Rogers Organic Ground Cinnamon, these are flavour explosions waiting to happen….you won’t have any left!

Yields1 Serving
 1 1/3 cups Flour
 20g Caster Sugar
 35g Butter
 1 large Egg
 1/4 cup Sparkling Wine (or white wine)
 Oil for frying
 2 Tbsp hard Butterscotch Toffees, finely crushed
Filling:
 500g Ricotta
 1/4 cup Icing Sugar
 4 Tbsp hard Butterscotch Toffees, crushed
1

Mix the ricotta, icing sugar, cinnamon and toffee pieces together and set aside in the fridge for the flavours to blend and the toffee you get sticky.

2

In a blender, combine the flour, cinnamon, caster sugar and butter until crumbling. Combine the egg and wine in another bowl and slowly add it to the blender as the blades are turning. A dough will form. Place covered in the fridge for 1 hour.

3

Preheat your oven to 180°C. Divide the dough into 4 balls and roll each ball out as long and as thin as you can. Cut into triangular slices and set aside on a lined baking tray. Bake in the oven until the wedges are crispy like a cracker. If you wish, you can deep fry them.

4

Serve the crackers alongside the ricotta dip or pipe the dip on each cracker to serve individually.

Category

Ingredients

 1 1/3 cups Flour
 20g Caster Sugar
 35g Butter
 1 large Egg
 1/4 cup Sparkling Wine (or white wine)
 Oil for frying
 2 Tbsp hard Butterscotch Toffees, finely crushed
Filling:
 500g Ricotta
 1/4 cup Icing Sugar
 4 Tbsp hard Butterscotch Toffees, crushed

Directions

1

Mix the ricotta, icing sugar, cinnamon and toffee pieces together and set aside in the fridge for the flavours to blend and the toffee you get sticky.

2

In a blender, combine the flour, cinnamon, caster sugar and butter until crumbling. Combine the egg and wine in another bowl and slowly add it to the blender as the blades are turning. A dough will form. Place covered in the fridge for 1 hour.

3

Preheat your oven to 180°C. Divide the dough into 4 balls and roll each ball out as long and as thin as you can. Cut into triangular slices and set aside on a lined baking tray. Bake in the oven until the wedges are crispy like a cracker. If you wish, you can deep fry them.

4

Serve the crackers alongside the ricotta dip or pipe the dip on each cracker to serve individually.

Cinnamon Cannoli Crackers with Ricotta Toffee Dip