Very easy to make, even easier to eat
350 gr branza Cheddar data pe razatoare (eu am cumparat-o gata rasa) - 3 cups extrasharp Cheddar cheese, shredded
200 gr faina - 1.5 cups all-purpose flour
113 gr unt moale - 1/2 cup (1 stick) butter or margarine, softened
jumatate lingurita chimen (eu am pus chiar ceva mai mult, ador chimenul) - 1/2 teaspoon caraway seeds
1/4 lingurita sare - 1/4 teaspoon salt
Incalziti cuptorul la 425 grade Farenheit (cam 220 grade Celsius).
Preheat oven to 425F.
Intr-un castron amestecati cu mana toate ingredientele
Eu am impartit aluatul in trei, fiecare parte am rulat-o asa
Divide dough into 3 equal pieces, roll each one like this
Ajunsa aici, in general pun aluatul la frigider vreun sfert de ora, aseara n-am mai avut rabdare si-am constatat ca nu este neaparat necesar sa fie pus la rece. Drept pentru care m-am apucat sa-l tai in felii cam de 1 cm grosime
Am mai subtiat putin feliile si le-am pus in tava neunsa, lasand ceva spatiu intre ele, dupa care le-am bagat la cuptor
With fingers, flatten the disks to 1/4-inch thickness and place them 2 inches apart on ungreased cookie sheet
Lasati la cuptor 10-12 minute, pana se rumenesc usor.
Bake until lightly browned, 10-12 minutes. Transfer cheese crisps to wire racks to cool. Repeat with remaining dough
Se lasa sa se raceasca pe un gratar,nu va frigeti limba cum am facut eu!
Reteta zice ca din aceste cantitati va ies cam 54 biscuiti, eu nu i-am numarat. Se depoziteaza intr-un recipient bine inchis si tin 3 zile, spune cartea. La mine n-au rezistat mai mult de 2 zile niciodata, nici cand am facut reteta dubla . Daca mai puneti si o bere buna alaturi... Se pot face, evident, mai grosi sau mai subtiri, in functie de cum doriti.
Store these treats in an airtight container for up to 3 days. The recipe says you'll get 54 crisps, I haven't counted because I ate too many :D
1 comments:
These sound more-ish. I don't think I would have many to count either.
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