Savory Cheese Crackers

Name: Savory Cheese Crackers
Ingredients: 150 g flour; 75 g mascarpone; 150 g greek yogurt (10% fat); 150 g cold butter; 1/4 teaspoon salt; for topping; 1 egg; seeds (2 teaspoons poppy seeds + 2 teaspoons sesame seeds + 2 teaspoons onion flakes + 2 teaspoons garlic flakes + 1/2 teaspoon salt, briefly ground in a spice grinder); coarse salt; smoked cheese, grated

November 27, 2012

Christmas Recipes Dough Easter Recipes Lacto-Ovo Vegetarian Recipes Yogurt Snacks

Something delicious to munch on.

Ingredients

150 g flour
75 g mascarpone
150 g Greek yogurt (10% fat)
150 g cold butter
1/4 teaspoon salt

For Topping

1 egg
seeds (2 teaspoons poppy seeds + 2 teaspoons sesame seeds + 2 teaspoons onion flakes + 2 teaspoons garlic flakes + 1/2 teaspoon salt, briefly ground in a spice grinder)
coarse salt
smoked cheese, grated

How to prepare savory cheese crackers

Strain the yogurt the day before (in cheesecloth placed over a strainer, above a bowl; place a small plate with a weight on top). The next day, weigh out 75 g of the strained yogurt.
Put the flour in a bowl, then add the mascarpone, the 75 g strained yogurt, and the cold butter cut into cubes. Mix with cold hands, just until the flour binds the other ingredients together.
On a floured work surface, roll out a rectangle about 1/3 cm thick. Sprinkle flour on the rolling pin too if it feels sticky. Fold in thirds. Turn the dough with the folded side down, roll out again, and fold in thirds once more.
* These steps should be done very quickly; under no circumstances let the dough warm up; you can stop anytime if something comes up, but keep the dough in the fridge until you resume work
Put the dough in the freezer for 15 minutes.
Repeat step 3 once more (the two roll-outs with folding), then put in the freezer again for 15 minutes.
* At each roll-out, if the dough sticks it means it's not cold enough and needs more time in the cold; if it cracks it means it's too cold and should be left at room temperature for a few minutes before continuing
Do one more roll-out with folding in thirds. Roll the dough into a sheet about 1/2 cm thick. Cut the dough into sticks, circles, or any other shapes you like, keeping in mind that the dough rises quite a bit when baked.
Brush the crackers with egg beaten with a little water (or milk). Sprinkle with salt, the seed mixture, or grated smoked cheese.
Bake the crackers at 200°C for 15 minutes, then 5 more minutes at 170°C.
* Crackers that don't fit in the baking tray for the first batch should be kept in the fridge until baking