Star-shaped crackers with wheat bran

Name: Star-shaped crackers with wheat bran - Sanda M.
Ingredients: 500 g white flour; 100 g wheat bran; 100 g telemea cheese; 1 tablespoon salt; a pinch of sugar; cumin; 1; 2 cubes of yeast; 50; 100 g butter or margarine

Appetizers - Star-shaped crackers with wheat bran by Sanda M. - Recipia

Star-shaped salty biscuits with wheat bran I usually make these biscuits when I feel like something simple and salty, that goes well with soup or just as a snack. Sometimes I make them in the evening when I have more free time. The dough makes quite a lot, so it’s enough for the whole house. I like to use two cubes of yeast because I want them fluffy, with a lighter texture than classic biscuits. Quick info Total time: About 2 hours Preparation time: 20 minutes Cold rising time: 1 hour Baking time: 15-20 minutes per tray, depending on the oven Servings: One large tray (depending on the size of the shapes, 30-40 pieces) Difficulty: Easy to medium Homemade savory snack recipe Ingredients 500 g white flour 100 g wheat bran 100 g grated telemea cheese 1 tablespoon salt a pinch of sugar caraway seeds for sprinkling 1-2 cubes of fresh yeast (depending on how fluffy you want them, I use two) 50-100 g butter or margarine warm water (just enough to bind the dough, not too hard or too soft) 1 egg yolk (for brushing) 1-2 tablespoons milk (to brush the yolk) Preparation method 1. In a large bowl, put the flour, wheat bran, and salt. Mix briefly by hand. 2. Crumble the yeast with your fingers, add it over the flour together with the butter or margarine, cut into pieces. Start kneading gently, then pour in a little warm water, just enough to gather the ingredients into a dough. The water should be added gradually – it’s important to get a firm but non-sticky dough. If it’s too hard, add a little more water; if it’s too soft, add more flour. 3. Add the grated telemea cheese and the pinch of sugar. Knead for a few minutes to combine everything. 4. Cover the bowl with plastic wrap or a towel and place the dough in the refrigerator for about 60 minutes. This helps it relax and makes it easier to roll out. 5. Prepare a tray with baking paper. 6. Take a piece of dough, roll it out on a floured surface to about 4-5 mm thickness. 7. Cut out star shapes (or any other shape you have on hand) and place them on the tray, leaving a little space between them. 8. Beat the egg yolk with 1-2 tablespoons of milk and brush each piece on top. 9. Sprinkle with caraway seeds. 10. Bake in a preheated oven at 180°C until they are lightly browned at the edges. It takes about 15-20 minutes for me, but it depends a lot on the oven and the thickness of the biscuits. 11. Remove to a wire rack to cool. 12. Repeat with the remaining dough until finished. Why I make this recipe often It’s a quick recipe when I want something crunchy that also keeps well. These biscuits stay fresh and soft the next day, and the taste of bran and telemea makes a difference. They easily adapt to what I have in the fridge. Tips and variations Tips The dough should be elastic, not sticky. If you add more cheese, they turn out saltier and softer. If you want them to be crunchier, roll them out thinner and leave them a little longer in the oven, but don’t overdo it so they don’t dry out. Use baking paper for baking, so they don’t stick. Substitutions Margarine can be replaced with butter, it doesn’t radically change the texture. Telemea can be replaced with another salty cheese, but not with a very soft one. Caraway can be omitted or replaced with sesame. Variations You can make other shapes, not just stars. For a more intense flavor, add a little grated cheese to the dough. You can double the amount of cheese for more flavor, but adjust the texture by adding a bit more flour if the dough becomes too soft. Serving ideas They can be served plain, as a snack, alongside tea or coffee. They are also good packed for a trip or school. You can place them on a platter with appetizers at festive meals. Frequently asked questions Can I use dry yeast instead of fresh yeast? Yes, it works, but fresh yeast is preferred for a fluffier texture. For quantities, for one cube of fresh yeast (approx. 25 g) you can use about 7 g of dry yeast. Do I need to let the dough rise in a warm place like bread? No, for this recipe, the dough is kept in the refrigerator, not left to rise in a warm place. Can they be frozen? Freezing doesn’t preserve the texture very well. They are best fresh or at most the next day. If I don’t have star shapes, what can I use? Any shape for biscuits, a knife, a pizza cutter, or other cookie cutters. How long can they stay fresh? They keep their texture and taste well for 1-2 days, after which they start to harden. Nutritional values Estimation for 100 g of biscuits (values are approximate, may vary depending on cheese, type of margarine or butter, and how much dough remains after cutting): Calories: 350-370 kcal Proteins: 9-11 g Carbohydrates: 53-55 g Fats: 12-14 g The salts from telemea and margarine increase sodium. They are moderate in caloric intake and quite filling. Storage and reheating After they cool completely, the biscuits can be stored in a closed box for up to 2 days. If they harden, they don’t reheat well, becoming crunchier, not soft. They are best eaten while fresh. I do not recommend freezing.

Preparation

We mix the flour with the wheat, salt, yeast (I used two cubes), margarine or butter, and warm water just enough so it's not too hard but also not too soft. We mix, add grated cheese, sugar, mix well, and refrigerate for about 60 minutes. We prepare a tray lined with baking paper; we break off a piece of dough, roll it out with a rolling pin, shape it, place it on the baking tray, brush with an egg yolk mixed with 1-2 tablespoons of milk, sprinkle with caraway seeds, and bake in a preheated oven until nicely browned. We do the same with the cheese biscuits. They are very, very good and soft, meaning we leave them in the oven for less time; they simply melt in your mouth! :)

Star-shaped crackers with wheat bran

Preparation

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