Sărățele (savory crackers) with cheese mix and vinegar

Name: Sărățele (savory crackers) with cheese mix and vinegar
Ingredients: 250 g cold butter; 250 g flour; 150 g cheese mix from Lidl; 1/2 teaspoon fine salt; 2 tablespoons vinegar; 3 tablespoons water; 1 egg

Appetizers - Sărățele (savory crackers) with cheese mix and vinegar by Carina C. - Recipia

Sărățele (savory crackers) with cheese mix are savory biscuits made from a butter, flour and vinegar dough, baked until the edges turn golden. They come out crumbly inside, and if you sprinkle the mix on top too, you get a crust with browned cheese. I cut the butter straight from the fridge into small cubes and don't leave it on the counter for long, otherwise it goes soft and sticks to your palms. Preparation: 15 minutes. Cooking: 15 minutes. Resting: 120 minutes. Total time: 150 minutes. Servings: 8. About 415 kcal and 9 g protein per serving.

Ingredients

250 g cold butter
250 g flour
150 g cheese mix from Lidl
1/2 teaspoon fine salt
2 tablespoons vinegar
3 tablespoons water
1 egg

Preparation

1. Cut the cold butter into cubes and put it in a bowl with 250 g flour, 100 g of the cheese mix and 1/2 teaspoon fine salt. 2. Rub gently with your hand. Add a tablespoon of vinegar and a tablespoon of water, then another tablespoon of vinegar and two tablespoons of water. 3. Mix well, wrap the dough in cling film and put it in the fridge for at least 2 hours or overnight. 4. Roll the dough not too thin, cut it into strips and brush the strips with the beaten egg. Sprinkle the remaining 50 g of cheese mix on top, if you want. 5. Place the strips on a baking tray lined with baking paper and bake in the oven preheated to 180 degrees, 10-15 minutes, until the edges turn golden.

Notes

They contain gluten, dairy and eggs. I froze the dough and used it a few weeks later. Thin strips brown quickly, thicker ones need more time, so check after 10 minutes. If the dough crumbles and won't hold together, add a tablespoon of cold water. If the cheese mix is salty, use less salt in the dough. They are best warm, next to a glass of beer.