Sour cream crackers

Ingredients for 1 servings:

• 275 g wheat flour
• 1 tsp, leveled salt
• 200 g sour cream (24% fat)
• 70 g butter, soft
• 70 g cashew nuts, roasted and salted
• Sea salt, coarse
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Makes about 90 crackers, they stay fresh for at least 14 days

Mix together the flour and salt. Add the sour cream and butter and knead everything well. Shape the dough into a log, wrap it in cling film and chill for at least one hour. Halve the cashews horizontally. Remove 1/3 of the dough from the refrigerator and roll it out on a floured surface to a thickness of about 2 mm. Use a round cookie cutter (about 6 cm in diameter) to cut out circles. Place them on a baking sheet lined with baking paper and prick several times with a fork. Whisk the egg yolk and milk together and brush the crackers with it. Place two cashew halves on each circle and sprinkle with a little more salt. Bake in a preheated oven (180 degrees Celsius) for about 15 minutes. Process the remaining dough in the same way and place the baking sheets in the oven one after the other. This amount of dough makes 4-5 baking sheets. The crackers will keep in a tightly sealed container for about 14 days. Before serving, you can put them back in the oven for 3-5 minutes at 180°.