Sărățele, quick Comté cheese crackers

Name: Sărățele, quick Comté cheese crackers
Ingredients: 400 g flour; 100 g softened butter; 140 g coarsely grated Comté; 4 tablespoons milk; 1 teaspoon salt; 1 egg yolk; 1 tablespoon poppy seeds; 1 tablespoon caraway seeds; 1 teaspoon coarse salt; 20 g grated cheese

Appetizers - Sărățele, quick Comté cheese crackers by Julieta D. - Recipia

Sărățele, Romanian savory crackers, get their distinctive touch from grated Comté in the dough and bake for 15 minutes at 210°C. Flour, butter and milk come together in a dough that rolls out thin, and the crackers bake up golden and crisp. I grate the Comté while it’s cold, so I get clean shavings and it doesn’t stick to the grater. Prep: 20 minutes. Cook: 15 minutes. Rest: 1 hour and 20 minutes. Total time: 1 hour and 55 minutes. Servings: 8. About 355 kcal and 11 g protein per serving.

Ingredients

400 g flour
100 g softened butter
140 g coarsely grated Comté
4 tablespoons milk
1 teaspoon salt
1 egg yolk
1 tablespoon poppy seeds
1 tablespoon caraway seeds
1 teaspoon coarse salt
20 g grated cheese

Preparation

1. Heat the oven to 210°C. 2. Set aside about 1 tablespoon of the measured flour for the work surface. Mix 400 g flour with the softened butter, Comté, milk and salt until you have a smooth, even dough. 3. Cover the dough and leave it to rest for 1 hour. 4. Sprinkle the reserved flour on the work surface and roll out the dough to a thickness of 3 mm. Cut out the crackers. 5. Beat the egg yolk and brush the crackers. Sprinkle with your choice of 1 tablespoon poppy seeds, 1 tablespoon caraway seeds, 1 teaspoon coarse salt or 20 g grated cheese. Arrange them on a baking sheet lined with parchment paper and bake for 15 minutes, until golden. 6. Leave them to cool on a rack for about 20 minutes, until completely cool.

Notes

The butter should be soft, not melted, and a hard cheese grates easily and mixes well into the dough. If you choose a saltier cheese, you can reduce the salt; keep it at 140 g when replacing the Comté. The resting hour is the part you might rush, but the dough rolls out more easily afterward. Serve the crackers with olives or raw vegetables; they contain gluten, dairy and egg. Once completely cool, keep them in a metal tin.