Cheese crackers

After the success of my Feta waffle crackers I looked for another version on which to improve two things: use more feta cheese and reduce the time for the preparation.
Using a waffle maker is time consuming and I thought changing the way of shaping them will drastically reduce the time. This time I choose to stretch the dough and cut it with a pasta waved cutter while cooking them all in the oven. Easy right? Well, moving each piece, brushing with egg and sprinkle with poppy seeds took a bit of time. In the end, when you compare the 2 options, yes, it takes you just a little less time than baking them with a waffle maker.
The second point was the addition of the feta cheese. This was indeed a very good idea. These crackers are more salty, they have more texture and the quantity of the feta cheese is just the right one.
You can serve these crackers as they are or you can dip them in a bit of creamy sauce. I prefer them just as they are.

  • 1kg of flour
  • 700g feta cheese (grated or smashed with a fork)
  • 300 butter (room temperature)
  • 350g cheese cream
  • 3 eggs + 1 extra egg for brushing
  • poppy seeds, for decoration

  1. Mix the flour with butter in a standing mixer until they are well combined.
  2. Add the feta cheese and mix.
  3. Add the cheese cream and the 3 eggs and mix until you obtain a manageable dough.
  4. Take the dough out of the mixing bowl, divide it in 2 and lay the first part on a board that you have oiled a bit.
  5. Stretch the dough at 0.5cm thickness and with a pasta cutter make these stick shapes.
  6. Preheat the oven at 170ºC.
  7. Move the dough sticks on a tray on which you have layered a baking sheet or a silicone one. I prefer the silicone as they are reusable and you create less garbage.
  8. In a small bowl, beat the extra egg. Brush the egg on the dough sticks laid on the tray.
  9. Sprinkle poppy seeds over the brushed egg.
  10. Bake the dough sticks in the oven for 25-30 minutes at 170ºC. 
  11. Repeat the process with the remaining dough.
  12. Cool them on wire rack and they are ready to be tasted. 

Recipe inspired from here.


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