TUC Crackers, Only Better and Without Additives

Summary

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

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Instructions

1. Preheat the oven to 200 degrees. Convection is best.
2. 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.
3. 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.
4. 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.
5. Continue in the same way with the second half of the dough.
6. 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.
7. Finally cut the cookies apart and let them cool down for about 10 minutes.