Update: Für das deutsche Rezept nach unten scrollen!
I never buy cookies. I told you. I have to make them by myself. But I can’t eat cookies always. Not even me! Sometimes I’m just longing for some crisps or crackers. Something salty, hearty. I’m getting hungry again…
So for satisfying those cravings I needed to bake cracker. I mean it would be nice to make crisps by myself, but to be honest: Who would do such a crazy thing?! I mean why cutting potatoes into thin thin slices and fry them, while buying them is so much easier. At this point I’m totally on the buyer site. That’s like making your own mascarpone. Time consuming and senseless. And yes I’ve tried that! Shame on me.
But crackers are not in that category. They are easier to make than cookies. Really. And you can add a whole bunch of things, you couldn’t do with the bought ones, which all come along with either salt, red pepper taste, cheese… uhm… did I forget something? Sounds like real diversity, isn’t it.
So this recipe is just a guideline. Add what you prefer. Cheese is totally welcome, whatever one you like. Parmesan just worked fine for me. The crackers are crisp and flaky. They are not on the light side of food. To make them lighter I suggest to substitute the hazelnuts with almonds or even no nuts. Or add some crushed pretzels. Mmmh I’m totally on the pretzel way today. Don’t know why. Want to eat cookies with pretzel pieces inside. Next project? Ok, back to the crackers. Add some fried bacon or fried bacon glazed with maple syrup. Use your favourite herbs. Add some dried tomatoes. It’s all your choice. So go ahead and make them! Now!
Vor einem Jahr: Wachteln, kalt und warm
Thymian Haselnuss Cracker
nach einem Rezept von Chocolate and Zucchini
Zutaten:
-
100 g Mehl
-
70 g kalte Butter
-
50 g Parmesan
-
100 g gehackte Haselnüsse
-
2 EL frischen Thymian, Blätter abgezupft
-
Salz und Pfeffer
-
1 Ei
Alle Zutaten, bis auf das Ei, mischen bis kleine Krümel entstehen. Das Ei zugeben und verkneten, bis ein glatter Teig entsteht. Den Teig zu einer langen Rolle formen (etwa 4-5 cm Durchmesser), in Frischhaltefolie wickeln und 2 Stunden kalt stellen.
Den Ofen auf 180° C vorheizen.
Die Rolle in Scheiben von 1 cm Dicke schneiden. Die Scheiben auf Bleche mit Backpapier legen. Wer mag kann sie noch mit groben Meersalz bestreuen.
15 Minuten backen, bis sie goldbraun sind. Auskühlen lassen und in Dosen aufbewahren.
I never buy cookies. I told you. I have to make them by myself. But I can’t eat cookies always. Not even me! Sometimes I’m just longing for some crisps or crackers. Something salty, hearty. I’m getting hungry again…
So for satisfying those cravings I needed to bake cracker. I mean it would be nice to make crisps by myself, but to be honest: Who would do such a crazy thing?! I mean why cutting potatoes into thin thin slices and fry them, while buying them is so much easier. At this point I’m totally on the buyer site. That’s like making your own mascarpone. Time consuming and senseless. And yes I’ve tried that! Shame on me.
But crackers are not in that category. They are easier to make than cookies. Really. And you can add a whole bunch of things, you couldn’t do with the bought ones, which all come along with either salt, red pepper taste, cheese… uhm… did I forget something? Sounds like real diversity, isn’t it.
So this recipe is just a guideline. Add what you prefer. Cheese is totally welcome, whatever one you like. Parmesan just worked fine for me. The crackers are crisp and flaky. They are not on the light side of food. To make them lighter I suggest to substitute the hazelnuts with almonds or even no nuts. Or add some crushed pretzels. Mmmh I’m totally on the pretzel way today. Don’t know why. Want to eat cookies with pretzel pieces inside. Next project? Ok, back to the crackers. Add some fried bacon or fried bacon glazed with maple syrup. Use your favourite herbs. Add some dried tomatoes. It’s all your choice. So go ahead and make them! Now!
One year ago: Quails, cold and warm
Thyme Hazelnut Cracker
adapted from Chocolate and Zucchini
Ingredients:
-
100 g flour
-
70 g chilled butter
-
50 g Parmesan
-
100 g chopped hazelnuts
-
2 tbsp. fresh thyme or other herbs
-
salt and pepper to your taste
-
1 egg
Combine the ingredients except for the egg in the bowl of your stand mixer and blend until combined. Add the egg and blend. When a smooth dough is formed, form a long log (4-5 cm in diameter) and wrap with plastic wrap. Chill for about 2 hours.
Preheat the oven to 180°C.
Remove the logs from the fridge and cut them into slices about 1cm thick. Place them on baking sheets lined with parchment paper. If you like, sprinkle them with coarse sea salt.
Bake the crackers for about 15 minutes until golden brown. Let them cool completely. Otherwise they will fall apart quickly. Store in an airtight container. Every time your going by grab one and eat.
Yumm! I love savoury cookies! Hazelnut and thyme are such a good combination! Your pictures are beautiful!
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