Water cracker

Ingredients for 60 servings:

• 500 g flour
• 1 tsp salt
• 30 g yeast, fresh
• 180 ml water, lukewarm
• 60 g butter, soft
• 1 tbsp malt extract
• 1 tsp sugar
• Flour, for working

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Galletitas de agua (recipe from Argentina)

Mix the flour with the salt. Dissolve the yeast in the water and add the butter, malt extract, and sugar; mix. Pour into the flour and slowly mix everything into a firm dough. Knead until you have a supple, smooth, and elastic dough. Cover and let it rise for 1 hour. Preheat the oven to very high heat, placing a container of water on the floor of the oven to create steam. Roll out the dough on a floured surface to a thickness of 2 mm, fold over once, and roll out again – like puff pastry – 6 times in total. Finally, roll out the dough to a thickness of 1 mm, prick with a fork, and cut out cookies with sides measuring 5-6 cm. Bake on baking sheets for about 12 minutes. The cookies should be bubbly and golden and crispy.