Untitled crackers

Category: Bakery products
Untitled crackers

Ingredients

Flour
(you may need more,
depending on the quality of flour)
3 tbsp.
Water 200 ml
Salt 0.5 tsp
Sugar 1 tsp
Margarine 250 g
Active yeast 1 tsp

Cooking method

  • Dilute yeast, salt, sugar in lukewarm water, let stand for 10 - 15 minutes, so that the yeast floats up. There time to combine margarine with flour. If the margarine is very cold, chop it into flakes and chop it with a knife. If the margarine is warmer, grind it with flour with your hands. It doesn't matter how, it is important to do it quickly enough.
  • Combine yeast with butter-flour mass. Knead the dough quickly. We send it to the refrigerator for 1 hour, or longer. Roll out the dough thinly, up to 1mm. Cut the cookies to the desired shape. Transfer to a sheet lined with baking paper. Chop the crackers with a fork.
  • Baking time is by eye.
  • And I added dry ground garlic to this batch. Delicious too!
  • Untitled crackers

Cooking program:

Bake at 2000FROM.

Note

Untitled cracker (inspired by Gasha!)

Redo recipe
Girls, I'm here with a cracker! Appreciated by the whole family of Gashin cracker with onions, and I thought, why should I my favorite test Don't bake crackers? And baked! Recommend.

My husband and I liked the pale cookies more, the children - more ruddy. Well, I burned the last baking sheet ...

Gaby
What cool cookies and beautiful, especially the stars liked marine... +1 for a tasty plate.
Freken Bock
Gabi, the cracker is also delicious. Over the evening, from a huge portion, a small zhmenka remained. Moreover, they also ate the burnt one. I am trying to take a photo of the cut in order to demonstrate its "crackeriness". But either the power in the equipment is not enough, or I have brains ... But so far, nothing.
izumka
And what about this hard cracker (for a grandmother with problem teeth)? Is it crumbly or do you need to work well with the jaw?
Freken Bock
izumka, if you roll it out not very thinly and don't dry it too much, then my grandmother, I think, will be quite tough. And the last batches consist of the remains of the dough, it has already been dumped in flour more than once, so the cookies at the end come out denser.
Crochet
Freken Bock
Tanyusha, thank you very much for the recipe for thisatone cracker !!! I liked everyone, without exception !!! I did both very thin, and thicker cords, and pale, and hotter, all the options are good !!!

Untitled crackers

Untitled crackers

It turns out sooo much cracker, not all in the photo, most of it has already been devoured, and this is from one portion of dough, a 3-liter saucepan ...

Tanyusha, !!!

Freken Bock
Innochka, to your health! Glad it was delicious. And the pictures are just incomparable!
Gouache
Freken Bock, thank you so much for the cookies! It's so cool! Airy, light. It turned out not flat, but rounded, for the most part. Substitutions - salt 1 tsp. and Saf-moment yeast, which I sifted right away with flour.
Untitled crackers
Wild cat
What kind of cracker does it make? Just like a store? The same crunchy and crumbly?
The son only cracks like that. Like "Fish", "Magic Kaleidoscope" and "Courage".
Freken Bock
Quote: margo088

What kind of cracker do you get? Just like a store? The same crunchy and crumbly?
The son only cracks like that. Like "Fish", "Magic Kaleidoscope" and "Courage".

No, tastier
Innushka
interesting recipe) bookmark!

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