Crackers, savory biscuits for the aperitif

Crackers, savory biscuits for the aperitif

These crackers are really delicious. I have made them several times and each time, I am amazed by the simplicity of this recipe and their good taste. They are crispy, just the way we like them. They are sufficient on their own, but I find that they are also the perfect accompaniment to a cheese spread.
Finally, their only fault is to be incredibly addictive. Believe me, it is very difficult to stop nibbling.

Going back to the recipe, I found it on King Arthur Flavor, and I hardly changed anything. In fact, I only adapted the oven temperature and the cooking time.
Preparation begins the day before. It will only take you a few minutes. After a cool night, all you need is a little folding and a few cuts. It’s really very simple.
They keep very well for a few days in a tin.
The salt gets on top. You can choose it fragrant, or add some dried herbs. Thus, we vary the flavors of these delicious cookies.

Crackers, savory biscuits for the aperitif:

85g water
25g butter
25g oil
160g flour
2 level tsp dehydrated baker’s yeast
1/4 tsp baking soda
1 tsp sugar
Flower of salt, dried herbs…

Put the water, the butter in pieces and the oil in the microwave for about 20/30 seconds. The butter should melt, without the mixture becoming too hot.

Mix the flour, baking powder, baking soda and sugar in the bowl of the food processor.
Add the warm mixture and knead for 60 seconds on low speed then 30 seconds on high speed. The dough is not perfectly smooth. It’s normal.
Put in a bowl, film and refrigerate overnight.

The next day, take the dough out about 15 minutes before use.

Preheat the oven to 200°C.

Roll out the dough on a floured baking sheet. I use a silpat. We should get a rectangle.
Fold the dough into a wallet. Bring one side to the center, then fold the other over.
Roll out the dough again thinly, so as to obtain a large rectangle. I make sure to have the size of my silpat. Flour regularly so it doesn’t stick.
Sprinkle with salt, and make it adhere with a stroke of the rolling pin.

Cut small squares, then pierce them with a fork. Leave them on the baking sheet.

Cook for 8/9 minutes. They should be lightly golden.
Turn off the oven and let them cool in the closed oven to crisp them up.

Crackers, savory biscuits for the aperitif

Finally: the recipe called for Italian type flour. Not having T00, I use oatmeal or T45.

By dint of making this recipe, I have some tips to prepare it even faster. Indeed, to cut into squares, I use the edge of a ruler. It is very effective for cutting quickly and straight, without damaging the baking sheet.

It is essential to prick the dough well so that it does not swell during cooking. If you have a scraper with small teeth, you can use it.

Of course make sure that the oven off does not heat too much, because you must not burn the biscuits.

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