Cheese patties from the croissant iron

Ingredients for 1 servings:

• 5 g yeast, fresh
• 250 ml water, lukewarm
• 200 g flour
• salt and pepper
• Paprika powder
• 1 tbsp Parmesan, freshly grated

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

savory waffles

Dissolve the yeast in lukewarm water. Mix the flour with the salt (1/2 – 1 tsp, depending on taste) and add it to the yeast water, stirring well. Add the Parmesan cheese and season with pepper and paprika to taste. The dough doesn’t need to rise! Heat up the croissant iron (I used 2.5 on 6 levels). If the oven is non-stick, greasing is not necessary. Pour small amounts of dough into the croissant iron, i.e. about 1 tsp full. This gave me crackers about 8 – 9 cm in diameter. Briefly press the croissant iron together firmly to ensure the dough is evenly distributed. Bake the crackers until no more steam rises from the croissant iron. This is important, because otherwise the crackers will have too much residual moisture and will be chewy like bubblegum instead of crispy after cooling! For me, baking each one took about 90 – 100 seconds. If the cracker becomes too dark, reduce the temperature of the iron slightly if necessary. Allow the crackers to cool completely and then package them airtight (or eat them straight away). This recipe is based on a basic recipe that I found in one of the forums and adapted with the spices and cheese. I made about 35 crackers, so with a total calorie content of 700 kcal, each cracker has only about 20 kcal and a total fat content of just under 6 g, but still 0.17 g. This makes this snack not only delicious but also very low in fat. Note: The crackers are already solid after baking and (unfortunately) cannot be shaped into bowls or rolls.