Cheese and caraway seed crackers

Name: Cheese and caraway seed crackers - Viorica D.
Ingredients: 250 g flour; 200 g salty cheese; one packet of yeast; one tablespoon of salt; water; 2 tablespoons of lard; egg yolk; cumin.

Pasta/Pizza - Cheese and caraway seed crackers by Viorica D. - Recipia

There are days when I crave something savory, but I don't want to spend half the day in the kitchen. Cheese and cumin crackers are exactly the kind of snack I whip up quickly when I have a bit of salty cheese left in the fridge and want something to munch on while I work on my laptop. They don't require any special techniques, and the ingredients are always on hand. I also make them when unexpected guests arrive because they never fail. Quick Info Total time: about 1 hour and 15 minutes (including chilling time) Preparation time: 20-25 minutes Baking time: 20-25 minutes Servings: 1 tray (about 30-40 crackers, depending on thickness) Difficulty: easy Recipe type: savory appetizer, snack Ingredients 250 g flour 200 g salty cheese (preferably dry telemea, grated) 1 packet of dry yeast (7 g) 1 tablespoon salt (adjust if the cheese is very salty) water (just enough to dissolve the yeast) 2 tablespoons lard 1 egg yolk (for brushing) cumin (for sprinkling on top) oil and flour for the baking tray Preparation method 1. Place the flour in a large bowl. Add the grated salty cheese. Dissolve the yeast separately in a small amount of warm water (not hot) and pour it over the flour. Add the salt and the two tablespoons of lard. 2. Mix everything with a wooden spoon. There's no need to knead too much, just enough to bring the dough together. You should get a fairly soft mixture, not too dry, but not too sticky. 3. Cover the bowl and refrigerate the dough for about 40 minutes. It doesn't need to rise significantly, just enough to firm up a bit so that it's easier to roll out. 4. Meanwhile, prepare your work surface. Sprinkle flour on the surface and get your rolling pin ready. Take the dough out of the fridge and roll it out to a thickness that's neither too thin nor too thick (about 0.5-1 cm thick, but I never measure exactly). 5. Using a knife, cut the dough into strips 1-2 cm wide, as long as you prefer. Place them directly in the tray. I use a tray lined with a bit of oil and flour to prevent sticking. 6. Brush each cracker with beaten egg yolk. Sprinkle grated cheese and cumin on top, to taste. 7. Place the tray in a preheated oven at 180°C and bake the crackers for about 20-25 minutes. They are done when they are lightly browned at the edges. Why I make this recipe often I love that it doesn't take long, I don't dirty too many dishes, and I use up leftover cheese. The crackers last a day or two and can be taken on the go or served with a drink while chatting with friends. Tips and variations Tips - If the cheese is very salty, reduce the salt in the dough. - Don't roll the dough too thin, as the crackers will be dry. Also, don't make it too thick, or they will remain raw in the middle. - Use parchment paper if you prefer instead of oil and flour for the tray. - Let the crackers cool completely before moving them from the tray to prevent breaking. Substitutions - Lard can be replaced with butter, but the texture will be slightly different – less flaky. - Dry yeast can be replaced with fresh yeast, but use the equivalent of 7 g (about 20 g fresh). - You can use goat cheese, salty cheese, or a mix of hard cheeses, but make sure they are not too moist. Variations - If you don't like cumin, you can omit it or use poppy seeds instead. - For a more rustic look, cut the crackers into triangles or other shapes. - You can add a bit of spicy or smoked paprika over the egg yolk for flavor and color. Serving ideas - The crackers go well with a cold beer or a glass of dry white wine. - You can serve them on a platter with other savory snacks. - They are great as a snack on the go or at a picnic. Frequently Asked Questions 1. What cheese makes the best crackers? The best choice is a salty, aged cheese that is well-drained (such as telemea, sheep cheese, or burduf cheese). Soft cottage cheese or ricotta won't work. 2. Can I use only butter instead of lard? Yes, butter can be used, preferably with over 80% fat. The texture will be slightly crunchier and less flaky than with lard. 3. If I don't have dry yeast, can I use baking powder? I don't recommend it. Yeast provides a slight elasticity and airiness. Baking powder changes the texture and doesn't make them as tasty. 4. Can they be frozen before or after baking? I haven't tested freezing them before baking, but after they cool down, they can be stored in the freezer. However, the texture changes and they won't be as good as freshly baked. 5. What should I do if the dough is too sticky? Sprinkle a little flour on the surface when rolling it out, but don't add too much directly into the dough, as it may become tough after baking. Nutritional values Approximately, for one serving (about 5-6 medium crackers): Calories: 120-140 kcal Protein: 4-5 g Fat: 7-8 g Carbohydrates: 10-12 g Calories vary greatly depending on how much cheese and what type of fat you use. The crackers are substantial, so I wouldn't consider them "light." A typical serving quickly satisfies the craving for something savory. Storage and reheating The cheese and cumin crackers store well at room temperature in a sealed container for up to 2 days. After that, they become harder. To reheat, you can pop them in the oven for 2-3 minutes, but they won't become as flaky as when fresh. I don't recommend storing them in the fridge, as they dry out more quickly. If you want to keep them longer, try freezing them, but they won't have the original texture after thawing.

Cheese and caraway seed crackers

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