Rye & sesame seed crackers
You don’t have any idea what to serve to your friend for evening snack? We have excellent proposal and recipe for crispy and flavorful appetizers prepared with healthy ingredients and beautiful parmesan cheese. Serve them alongside your favorite dip and enjoy it.
- 100 g whole wheat flour type 950
- 100 g rye flour
- 80 g sesame seeds
- 60 g grated Parmesan cheese
- 80 ml milk
- 60 ml canola oil
- 1 tsp baking powder
- 1 tsp sat
- In a bowl, mix whole wheat flour t950 and rye flour with the baking powder, salt and sesame seeds. Stir in the canola oil and milk. While stirring with a fork, add Parmesan cheese and mix until the dough comes together in a ball.
- Wrap dough with plastic foil and let it rest in the refrigerator for at least half an hour.
- Split the dough in two pieces and shape each in a rectangular form. Wrap again in plastic foil and put in the refrigerator to harden.
- When it hardens, cut into desired shape then place on a baking sheet lined with parchment paper.
- Bake in the preheated oven at 180 degrees C, until the edges are slightly brown and the crackers are crisp, 10 to 12 minutes. Once baked, remove from the oven and transfer to a wire rack to cool.
- Store them in a sealed container. Bon appetite!
The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay.
Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack.