Cheese crackers in the form of adorable little cheese wedges. These are incredibly crumbly cookies that literally melt in your mouth. I can't help but like it, because it's “Sy-y-yr!”, As the famous Disney cartoon character, the mouse Roquefort, says.
Delicious baked goods that do not require much time and effort. An important condition: the dough does not need to be kneaded for a long time in order to preserve the most valuable thing in it - tiny pieces of butter, which will help to create that very crumbly structure.
Ingredients:
- Butter (cold) - 100 g
- Semi-hard cheese - 100 g
- Wheat flour - 100 g
- Egg yolk - 1 pc.
- Salt - as needed
- Paprika (ground) - to taste
- Black pepper (ground) - to taste
Spices - to taste, but you can do without them altogether. If the cheese is not very salty, you may need a pinch of salt.
Use a knife to chop flour and cold butter on a work surface. Add flour in 2-3 passes. You should get an oil-flour crumb.
Transfer the resulting crumb to a suitable bowl. Add finely grated cheese and spices. Mix everything.
Then add the yolk and quickly knead the dough.
Do not knead the dough for too long; small pieces of butter should remain in it. This is what will give the crumbly texture of the finished cracker.
Wrap the dough in plastic wrap and refrigerate for 40-60 minutes. This time is enough for the oil, which began to melt during mixing, to solidify again.
Turn on the oven to preheat to 180 degrees, cover a suitable baking sheet with parchment. Roll out a piece of dough into a circle about 5 mm thick and cut into segments.
Use a cocktail tube to cut holes. Does it look like little cheese wedges?
Transfer the blanks to the prepared baking sheet, placing the future cookies at a short distance, and send them to bake for 10-12 minutes or until tender.
The dough behaves well in the oven, it does not creep, it only slightly increases in volume.
Let the finished crackers cool and serve.
What to serve cheese biscuits with? It is delicious in itself. You can offer him a glass of milk, fragrant coffee or tea, a glass of beer and even tomato juice.
Thanks to the tiny pieces of cold butter that remained in the dough after kneading, the structure of the cheese crackers turned out to be flaky and crumbly.
A food processor is great for kneading dough. He will make everything faster, and the butter will not melt from warm hands. But it is from hand-mixed dough that the most soulful pastries are made!
Bon Appetit!
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