18 novembre 2013

Swiss Cheese Crackers

 la ricetta in italiano qui

All invited to a Thanksgiving dinner party chez Joan, for this final Creative Cooking Crew’s challenge, then a holiday break until the new year.
Bring anything about an appetizer to have with a cocktail before dinner, that was Joan request.
And as usually we always have all sorts of chips and tortillas to enjoy with different evergreen (referred not only to the color :-) dips, guacamole on top, I tried some other crunchy snacks you can serve with your favorite relish or chutney (you can find some suggestions here).
And you can prepare these crackers a little in advance, so they won't trouble you in the final rush of the speacial day.
I used two Swiss cheese, but any hard cheese could suit: Italian Pecorino, Parmesan or Caciocavallo, English Cheddar, Dutch Gouda, French Emmental or Comté, just go at your pleasure!

cheese seeds crackers

You need:

250 g all-purpose flour
250 g spelt flour
250 g water, room temperature
half a packet dry yeast
50 g extra virgin olive oil
half a teaspoon salt
100 g grated Gruyère
80 g grated Sbrinz
80 g seed mix
(flax, sesame, sunflower, nigella, poppy, pumpkin)
fleur de sel

cheese seeds crackers

In a bowl combine flour with cheese and baking powder, add water a little at a time, and then oil and begin to knead. Transfer onto the working surface and continue to knead until the dough is homogeneous and smooth. It can be done with the mixer.
Divide the dough into 4 pieces, spread out each piece with hands into 4 discs, sprinkle a little seeds on each then overlay the 4 disks each other. Leave a tablespoon of seeds aside for the final decoration.
Work together again until the seeds are well amalgamated into the dough.
Shape into a ball and let rest an hour/an hour and a half in a lightly greased bowl, covered and in a warm place .
Take a piece of dough at a time and roll it out into a thin sheet with a rolling pin (the dough is easy to work and you do not need to flour the work surface), place the dough stripe on parchment paper, trim the edges (cut offs can be kneaded again) and cut out the crackers as you lke (mine 5x15 cm. rectangles).
Transfer the parchment paper onto a baking tray, brush with oil and sprinkle with fleur de sel and seeds.
Bake at 180° for about 15 minutes, or until golden brown.
Allow to cool and store in an airtight container.

 This recipe also goes to Susan's weekly YeastSpotting.

9 commenti:

Joan Nova ha detto...

They look wonderfully crunchy and I love the way you packaged and styled them for the photo.

Tasty Trix ha detto...

These are so pretty, and would be perfecto with wine!!

Deana Sidney ha detto...

I love your little packages for the crackers as much as the crackers! Beautiful photo and great recipe. Perfect for holiday snacking.

Jennifer Kendall ha detto...

beautiful crackers!

Victoria ha detto...

Homemade crackers rock! These look cheesy and perfect :)

Evelyne CulturEatz ha detto...

These crackers are gorgeous, great idea. The photo shoot is super creative!

Cindystar ha detto...

Joan, thanks.

Triz, definitely with a glass of wine!

Deana, thanks, we love snack-ing :-)

Jennifer, thanks.

Victoria, let's rock forever! :-)

CEE, thanks a lot!

Hope all of you had a lovely familiar Thanksgiving time! ;-)

Anonimo ha detto...

I'm going to do this - love crackers

Cindystar ha detto...

Thanks, then let me know if you like them! :-)

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