I have made these salty snacks many times, especially when I knew someone was coming over for coffee or when I had something to munch on while watching a movie. They are the kind of snack you can quickly make from simple ingredients, and the smell of cumin is easily recognizable. I like that I can make them without any hassle, with a result that is always predictable.
Quick Info
Total time: about 1 hour (including rising and baking)
Preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: one large tray (30-40 snacks, depending on thickness and cutting)
Difficulty: easy
Recipe type: savory snack, for platters or munching
Ingredients
2 eggs
1 package of margarine (250 g)
1 glass of mineral water (approx. 200 ml)
25 g fresh yeast
1 tablespoon of salt
400 g flour (or as needed)
100 g grated cheese
Cumin
Preparation method
1. Grate the cheese using a fine grater. Place it in a large bowl.
2. Add one egg, room temperature margarine, mineral water, crumbled yeast, and salt over the cheese. Mix well with a spoon.
3. Gradually add the flour, mixing until the dough starts to come together. Knead for a few minutes until you get an elastic dough that doesn’t stick to your hands but remains soft.
4. Roll out the dough on a lightly floured surface to about 5 mm thick – not too thin, not too thick.
5. Beat the other egg with a fork and brush the entire surface of the dough. Sprinkle cumin over the dough to taste.
6. Cut the snacks with a knife or pastry cutter into strips about the width of a finger.
7. Carefully transfer them to a baking tray lined with parchment paper, leaving a little space between them. They do not need to rise.
8. Bake the snacks in a preheated oven at 180°C for 20-25 minutes, until they are golden brown on the edges.
Why I make this recipe often
They are quick, require little skill, and can be prepared in advance. They keep for a few days and are a good option for packing or when someone drops by unexpectedly. You don’t even need to shop for special ingredients.
Tips and variations
Tips
If you want it to be easier to roll out the dough, let it chill in the fridge for 10 minutes.
The grated cheese can be mixed directly with the liquid ingredients; there’s no need to add it separately.
Don’t add too much flour at the beginning. Add it gradually to avoid making the dough too tough.
Brush the snacks just before putting them in the oven so the egg on the surface doesn’t dry out.
Substitutions
Margarine can be replaced with butter if you don’t have restrictions.
Instead of cheese, you can also use another type of hard cheese.
If you don’t want cumin, you can leave them plain or sprinkle a little coarse salt on top.
Variations
For a different flavor, you can add a little pepper or sweet paprika to the dough.
If you want, sprinkle a little poppy seeds over the egg instead of cumin.
You can cut the snacks into sticks or diamonds, according to your preference.
Serving ideas
They are good as a simple snack, but they also go well with a cheese platter or as an appetizer at a festive meal. You can take them on the go or to a picnic.
Frequently asked questions
1. Do I need to let the dough rise?
No, the dough doesn’t need any rising time. It bakes immediately after shaping.
2. Can I use dry yeast?
Yes, 7-8 g of dry yeast can replace the 25 g of fresh yeast.
3. Can the snacks be made only with butter?
Yes, they come out a bit more tender, but the texture is similar.
4. Can I make them without cheese?
The texture and taste will not be the same, but the recipe works without cheese. The snacks will be a bit more neutral in flavor.
5. Can they be frozen?
Yes, but they keep best fresh for a few days. After freezing, the texture becomes drier.
Nutritional values
Approximately, for one snack (out of 40 pieces): about 60 kcal, 2.5 g fat, 7 g carbohydrates, 2 g protein.
Values are estimates and may vary depending on the cheese and margarine used.
Storage and reheating
They keep well for 2-3 days at room temperature in a closed container. After that, they become harder. If you want to reheat them, place them in the oven for a few minutes. I do not recommend refrigerating them, as they harden. If you have many, you can freeze them, but they won't remain as tender after thawing.
Quick Info
Total time: about 1 hour (including rising and baking)
Preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: one large tray (30-40 snacks, depending on thickness and cutting)
Difficulty: easy
Recipe type: savory snack, for platters or munching
Ingredients
2 eggs
1 package of margarine (250 g)
1 glass of mineral water (approx. 200 ml)
25 g fresh yeast
1 tablespoon of salt
400 g flour (or as needed)
100 g grated cheese
Cumin
Preparation method
1. Grate the cheese using a fine grater. Place it in a large bowl.
2. Add one egg, room temperature margarine, mineral water, crumbled yeast, and salt over the cheese. Mix well with a spoon.
3. Gradually add the flour, mixing until the dough starts to come together. Knead for a few minutes until you get an elastic dough that doesn’t stick to your hands but remains soft.
4. Roll out the dough on a lightly floured surface to about 5 mm thick – not too thin, not too thick.
5. Beat the other egg with a fork and brush the entire surface of the dough. Sprinkle cumin over the dough to taste.
6. Cut the snacks with a knife or pastry cutter into strips about the width of a finger.
7. Carefully transfer them to a baking tray lined with parchment paper, leaving a little space between them. They do not need to rise.
8. Bake the snacks in a preheated oven at 180°C for 20-25 minutes, until they are golden brown on the edges.
Why I make this recipe often
They are quick, require little skill, and can be prepared in advance. They keep for a few days and are a good option for packing or when someone drops by unexpectedly. You don’t even need to shop for special ingredients.
Tips and variations
Tips
If you want it to be easier to roll out the dough, let it chill in the fridge for 10 minutes.
The grated cheese can be mixed directly with the liquid ingredients; there’s no need to add it separately.
Don’t add too much flour at the beginning. Add it gradually to avoid making the dough too tough.
Brush the snacks just before putting them in the oven so the egg on the surface doesn’t dry out.
Substitutions
Margarine can be replaced with butter if you don’t have restrictions.
Instead of cheese, you can also use another type of hard cheese.
If you don’t want cumin, you can leave them plain or sprinkle a little coarse salt on top.
Variations
For a different flavor, you can add a little pepper or sweet paprika to the dough.
If you want, sprinkle a little poppy seeds over the egg instead of cumin.
You can cut the snacks into sticks or diamonds, according to your preference.
Serving ideas
They are good as a simple snack, but they also go well with a cheese platter or as an appetizer at a festive meal. You can take them on the go or to a picnic.
Frequently asked questions
1. Do I need to let the dough rise?
No, the dough doesn’t need any rising time. It bakes immediately after shaping.
2. Can I use dry yeast?
Yes, 7-8 g of dry yeast can replace the 25 g of fresh yeast.
3. Can the snacks be made only with butter?
Yes, they come out a bit more tender, but the texture is similar.
4. Can I make them without cheese?
The texture and taste will not be the same, but the recipe works without cheese. The snacks will be a bit more neutral in flavor.
5. Can they be frozen?
Yes, but they keep best fresh for a few days. After freezing, the texture becomes drier.
Nutritional values
Approximately, for one snack (out of 40 pieces): about 60 kcal, 2.5 g fat, 7 g carbohydrates, 2 g protein.
Values are estimates and may vary depending on the cheese and margarine used.
Storage and reheating
They keep well for 2-3 days at room temperature in a closed container. After that, they become harder. If you want to reheat them, place them in the oven for a few minutes. I do not recommend refrigerating them, as they harden. If you have many, you can freeze them, but they won't remain as tender after thawing.