These Cheese Crackers are incredibly easy to make and they are so delicious. In a short time and with the simplest ingredients we will prepare some wonderful homemade cheese biscuits . If the tests you will consider to stop buying this type of snacks in the supermarket, I assure you.
In addition to its simplicity, what I like the most about these cookies is that they are very crunchy , with an almost flaky texture. They are so palatable that it is difficult to eat just one.
Another of the points in favor of the recipe is that it is adaptable to the taste of each one . You can incorporate aromatic herbs or prepare them with a combination of various cheeses, for example. Of course, I recommend that you use varieties with an intense flavor, preferably cured or semi-cured . To make these cookies I have used one from the Cabesota brand , specifically a semi-cured cheese with paprika from La Vera . Its slightly smoky touch is great for the recipe.
So that you know a little more about their product, I tell you that CabeSota is a small family business dedicated mainly to the production of sheep’s cheese with milk from its own livestock. Located in the La Mancha province of Ciudad Real, Cabesota also sells other gourmet products such as oils, wines or patés.
If you take a look at their website it will surely make your mouth water. Everything looks delicious. In addition, as good connoisseurs of the world of cheese, in their blog they explain very interesting things about this product such as the different types of cheese that there are or how to preserve the cheese so that it lasts longer .
- 170 g of wheat flour
- 1/2 teaspoon salt
- 120 g of aged or semi-aged cheese
- 90 g of cold butter
- 1 egg
- 1 teaspoon baking powder (Royal type)
- Start by grating the cheese.
- Then, in a large container, place the flour, cheese, salt and yeast . Mix a little bit.
- Now, with the help of your fingers, undo the butter little by little while mixing it with the other ingredients. You should get a kind of crumbs, a texture similar to sand.
- Add the butter cut into small cubes . Remember that it must be cold .
- Add the egg and work the dough just enough to integrate. You don't have to knead, just put it all together.
- Form the dough into a ball , flatten it a little and wrap it in plastic wrap. Let it rest in the fridge for 1 hour .
- Once the dough has rested and cooled, it will be harder. It is time to stretch it with a roller until it is 3 or 4 millimeters thick. I like to do it between two baking sheets to avoid adding too much flour.
- Cut the dough into portions . I have used a pasta cutter like the one you see in the photo, but you can do it with what you have on hand. You can even cut the cookies simply with a knife.
- Line the baking tray with paper and place the cookies . You don't need to separate them much.
- Bake the cookies at 180º for 15 to 20 minutes or until you see that the surface is golden brown.
- Finally, let the cheese cookies cool on a rack and enjoy!
- The exact baking time will depend on the size of your cookies. If they are small like mine they will take about 15 minutes but if they are larger, you will have to leave them in the oven a little longer. Do not lose sight of them to avoid burning.
- These cookies hold up perfectly for several days , although it is possible that with the passage of them they lose some of their crunchy texture. Once they have completely cooled, store them in a tightly closed container.
- As I tell you above, it is not necessary to work the dough as if it were a bread or similar. On the contrary, to get really crispy cookies you don't have to knead .
- The less we touch the dough, the better.
- Respect the rest and cooling time of the dough , as it will be more manageable and will stick less to your hands.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 304Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 83mgSodium 497mgCarbohydrates 23gFiber 1gSugar 0gProtein 9g