Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 cup grated Bergader cheese
- 1/4 cup unsalted butter, cut into small pieces
- 2-3 tablespoons cold water
Special equipment needed:
- Food processor
- Rolling pin
- Cookie cutter (optional)
Step-by-step instructions:
1. In a food processor, combine the flour, salt, black pepper, garlic powder, onion powder, dried thyme, and dried basil. Pulse until well combined.
2. Add the grated Bergader cheese and butter to the food processor. Pulse until the mixture resembles coarse sand.
3. Add 2 tablespoons of cold water to the mixture and pulse until the dough comes together. If the dough is still crumbly, add another tablespoon of water.
4. Transfer the dough to a lightly floured surface and knead it gently until it forms a smooth ball.
5. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
6. Preheat the oven to 350°F (175°C).
7. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
8. Use a cookie cutter to cut out the crackers, or use a knife to cut the dough into squares or rectangles.
9. Place the crackers on a baking sheet lined with parchment paper.
10. Bake for 12-15 minutes, or until the crackers are golden brown.
11. Remove from the oven and let the crackers cool completely on a wire rack.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 24 crackers
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 6g
- Protein: 2g
Substitutions for ingredients:
- Bergader cheese can be substituted with any other type of hard cheese, such as cheddar or parmesan.
- Butter can be substituted with margarine or vegetable shortening.
- Dried herbs can be substituted with fresh herbs.
Variations:
- Add 1/4 cup of chopped nuts, such as almonds or walnuts, to the dough.
- Sprinkle the crackers with sea salt or sesame seeds before baking.
- Add 1/4 teaspoon of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure the butter is cold before adding it to the food processor.
- Don't overwork the dough, as this can make the crackers tough.
- If the dough is too sticky, add a little more flour.
Storage instructions:
- Store the crackers in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the crackers, place them in a 350°F (175°C) oven for 5-10 minutes, or until they are crisp.
Presentation ideas:
- Serve the crackers on a platter with other cheeses and cured meats.
- Arrange the crackers in a decorative tin or jar for gift-giving.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the crackers with a glass of red wine or a cold beer.
Suggested side dishes:
- These crackers are perfect as a snack or appetizer on their own.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the crackers are too soft, bake them for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the crackers in an airtight container to prevent contamination.
Food history:
- Crackers have been around for centuries and were originally made as a way to preserve bread.
Flavor profiles:
- The Bergader cheese adds a rich, nutty flavor to the crackers, while the herbs and spices give them a savory kick.
Serving suggestions:
- Serve the crackers with a cheese board or charcuterie platter.
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Region: German