TUC Crackers, only better and without additives

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 1 packet of baking powder
• 2 tbsp sugar
• 1 tsp salt
• 150 g butter, soft to liquid
• 2 tbsp olive oil or other oil
• 2 tbsp herbs (e.g. chives)
• 2 tbsp spice(s) (e.g. garlic spice)
• 80 ml water, lukewarm
• 100 g butter, liquid, for bridging
• n. B. Salt, approx. 1 – 2 tbsp, fine or coarse, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

completely variable according to taste

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Fan-assisted oven is best. In a bowl, combine the flour, baking powder, sugar, 1 teaspoon of salt, and 150g of butter. Add the oil and knead it in, then knead the spices and chopped herbs into the dough. Add the lukewarm water a tablespoon at a time, starting with 3 tablespoons. Turn the dough out onto a work surface, adding a tablespoon at a time, kneading in after each spoonful, for a total of no more than 80ml. When the dough is slightly moist, shiny, and smooth, roll out half of the dough on a baking sheet to a thickness of 1-3mm. Cut the dough into the desired cookie size and prick evenly with a fork. Bake the cookies for about 10-15 minutes, depending on the desired color. They are best when light golden brown, like birch wood. When the cookies have the right color, remove them. Repeat with the second half of the dough. Once one tray is ready, remove the cookies and brush them with a mixture of 100g melted butter and 1-2 tablespoons of salt, if desired. Remember to brush a second tray as well. It’s best to brush the cookies twice. After the first coating, wait until the butter is absorbed, then brush again. Finally, cut the warm cookies into pieces and let them rest for about 10 minutes to cool.