John Myers
Contents
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Ingredients
For the base dough:
- 120 g Wheat flour
- 50 g Butter
- 60 g Sour cream
- 0,5 tsp Salt
- 4 turns Colorful pepper from the mill
- 1 tsp Smoked paprika powder
- 1 tsp Dried marjoram
- 4 tbsp Finely grated Parmesan
For the pizza crackers:
- 1 tbsp Tomato paste
- 1,5 tsp Spice mix Italian or pizza seasoning mix
- 1 tsp Dried basil
For the chilli and rosemary crackers:
- 0,5 tsp Red chilli flakes
- 2 tsp Rosemary needles fresh, chopped
- 0,5 tsp Sambal Oelek
Aside from that:
- Cling film
- 1 Egg Whites
- 50 g Gouda finely grated
- Parchment paper
Instructions
- Roughly knead the wheat flour, butter, sour cream, salt, pepper, smoked paprika powder, marjoram and Parmesan into a dough. Divide the dough, set one half aside.
- For the pizza crackers, add tomato paste, the Italian seasoning mixture and basil to one half of the dough. For the chilli-rosemary crackers, add chilli flakes, chopped rosemary needles and sambal oelek to the remaining batter. Knead both types of dough quickly to form a smooth dough, shape each into a roll (approx. 2-3 cm in diameter) and wrap separately in cling film. Let rest in the refrigerator for at least half an hour.
- In the meantime, preheat the oven to 200 degrees (top and bottom heat). Take the dough rolls out of the foil and cut into approx. 5 mm thick slices and shape them a little if necessary. Place with a little space on a baking sheet lined with baking paper. Brush thinly with egg white and sprinkle with some cheese. Bake in the oven for about 17-20 minutes until the cheese is lightly browned. Let cool and serve with wine or beer.
Nutrition
Serving: 100gCalories: 364kcalCarbohydrates: 35.1gProtein: 6.2gFat: 22.1g
