Five recipes for salty and crunchy cookies to complete the weekend snack

Desserts

We always include the art of cookies in the world of sweet pastries, but its salty sisters also deserve a place in the home cookbook. It is true that, although they do not have added sugars, many of the recipes are still for occasional consumption, but if there is a perfect time to open the box of crackers it is at the weekend snack.

We have some pasta recipes and crackers salty that, being very energetic, are nutritious and perfect for recharging energy as a snack -within a balanced consumption-, although the selection that we bring today is more intended to be shared at home at aperitif time.

We can use them as a base for canapés, pinchos or mini tapas, and also for dipping in homemade creams, sauces and dips, from any hummus to elaborations such as the htipiti of peppers and feta cheese by José Andrés. Most of us can customize them to taste, with nuts, seeds or spices, and there is also an option for dentures that appreciate a not so crunchy texture, with an addictive cheese flavor.

Oatcakes or oatmeal crackers

Ingredients

For 25 units
  • Fine rolled oats 200 g
  • Melted butter 15 ml
  • Freshly boiled water 200 ml
  • Salt (a good pinch) 2 g
  • Sodium bicarbonate (optional) 1 g
  • Caraway or cumin seeds

How to Make Oatcakes or Oatmeal Crackers

Difficulty: Easy
  • Total time 40 m
  • Elaboration 20 m
  • Cooking 20 m

Preheat the oven to 200ºC with heat up and down, and prepare one or two trays with parchment paper. Melt the butter in a small frying pan or in the microwave to get 15 ml.

In a bowl, mix the rolled oats with the salt, the optional baking soda, the seeds, and the butter. Put the water to heat in a saucepan and bring to a boil, turning off the heat. Pour 100 ml of that water, combining well.

Most likely, we will need to add the rest of the water, but it is better to do it little by little. It should be a moist and malleable mass, not sticky, cohesive and that it comes off the walls of the container. If it is very dry, heat a little more water and add small amounts. Knead in the bowl or on the table.

Put on a sheet of baking paper or silicone and spread with the roller, leaving it as thin as possible. If it sticks, use another sheet of paper on top. Cut round cookies. Distribute them on the trays, and bake for 15-20 minutes, until they look lightly golden and firm. Let cool on a rack.

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More details in the full recipe.

Salty turmeric crackers

  • Ingredients. 120 ml of water, 250 g of flour, 50 ml of sunflower oil, 10 g of bicarbonate, 1 teaspoon of turmeric, salt.
  • Elaboration. If we use the Thermomix, we put the water, the flour, the oil, the bicarbonate and the turmeric in the glass and knead 2 min / speed spike. If we do not use Thermomix, we knead all the ingredients by hand with plastic gloves to avoid dyeing. Mix 1 tablespoon of oil and 1 tablespoon of water in a small bowl. We form a ball with the dough, wrap it in plastic wrap and let it rest for half an hour. We preheat the oven to 200ºC. We line the baking tray with baking paper. We stretch the dough with a rolling pin between two plastics and with a gear wheel we cut square cookies that we will place on the tray. Prick with a fork, paint them with the reserved oil and water mixture and sprinkle them with salt. We bake 15 minutes.

More details in the full recipe.

Cheese and curry crackers

  • Ingredients for 50 units. 100 g of creamy butter, 100 g of cream cheese spread, 150 g of Parmesan cheese or similar, finely ground, 175 g of wheat flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, 3 teaspoons of ground curry, 1 L egg at room temperature, 1 yolk, 15 ml of milk.
  • Elaboration. Mix the softened butter with the cheeses, salt and curry. Work a little and add the lightly beaten egg. Mix and add the flour and yeast. Combine until you have a homogeneous, slightly moist dough. Arrange a good sheet of plastic film on the top, pour the dough, form a flat disk and wrap. Refrigerate for at least an hour in the fridge. Preheat the oven to 180ºC and prepare two trays with non-stick paper. Roll out the dough leaving a thickness of approximately one centimeter. Cut out the cookies with a cutter and distribute them on the trays. Beat the yolk with the milk and paint each cookie lightly. Bake, one tray at a time, about 15 minutes, or until golden brown. Cool on a rack.

More details in the full recipe.

Crackers with walnuts, parmesan and black olives

  • Ingredients for 42 units. 80 g of shelled walnuts, 80 g of pitted black olives, 80 g of grated Parmesan, 200 g of pastry flour, 1 teaspoon of baking powder, 1 egg, 100 g of cold butter, chopped, 1/2 teaspoon of pepper ground black.
  • Elaboration. We chop the walnuts with a robot and also the olives, leaving them in very small pieces. We whisk or crush (or mix by hand) the flour, yeast, egg, butter and pepper and add the walnuts and chopped olives. We form a ball, wrap it in plastic wrap and store it in the fridge for 15 minutes. Line a tray with baking paper and preheat the oven to 180ºC. We take out the dough and, with a rolling pin, we spread it on a surface dusted with flour until it is about 4 mm thick. We cut the dough with the pasta cutter of our choice, and bake them for 30 minutes.

More details in the full recipe.

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