TUC Crackers, Only Better and Without Additives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 550
- 1 packet baking powder
- 2 tablespoon sugar
- 1 teaspoon salt
- 150 g butter, soft to runny
- 2 tablespoon olive oil or other oil
- 2 tablespoon herbs (e.g. chives)
- 2 tablespoon spice (s) (e.g. garlic spice)
- 80 ml water, lukewarm
- 100 g butter, liquid, for brushin
- Salt, approx. 1 - 2 tablespoon, fine or coarse, for sprinkling
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Convection is best.
- Knead the flour, baking powder, sugar, 1 teaspoon salt and 150 g butter in a bowl. Add the oil and knead in as well, then knead the spice and the cut herbs into the dough. Add the lukewarm water tablespoon at a time, initially 3 tablespoon. Place the dough on the work surface, continue to add tablespoonful of water and knead in after each spoon, a maximum of 80 ml in total.
- When the dough is slightly moist, shiny and smooth, roll out half of the dough on baking paper in a baking tray size 1 - 3 mm thick. Cut the dough into the desired cookie size and prick evenly with a fork.
- Bake the biscuits for about 10-15 minutes, depending on the color you want. They are best to be light golden brown, like birch wood. When the biscuits are the right color, remove them.
- Continue in the same way with the second half of the dough.
- As soon as a tray is ready, remove it and brush the biscuits with a mixture of 100 g melted butter and 1 - 2 tablespoons of salt, depending on your taste. Remember that a second sheet must also be coated. It is best to brush the biscuits twice. After the first brushing, wait for the butter to soak in, then brush a second time.
- Finally cut the cookies apart and let them cool down for about 10 minutes.
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