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Home » Recipes » Magefesa » Savory Emmental Seed Crackers using a Magefesa

Savory Emmental Seed Crackers using a Magefesa

Name: Savory Emmental Seed Crackers using a Magefesa
Prep time: 42 min
Cook time: PTM
Total time: 87 min
Yield: 0 servings
Cuisine: ["Swiss"]

Magchef Plus 4540, Magchef Black

(4.9)

Preparation time

42 min

Total time

87 min

Servings

Calories / Serving

232 Cals

Difficulty

Easy

Savory Emmental Seed Crackers using a Magefesa

Imagine a delightful crunch that transports you straight to a rustic European bakery, where the aroma of freshly baked salted crackers fills the air. These delightful morsels, enriched with the nutty goodness of oats, sunflower seeds, and the creamy tang of Emmental cheese, are not just a snack; they are a celebration of textures and flavors! Originating from the heart of Switzerland, where cheese reigns supreme, these crackers are perfect for pairing with your favorite dips or simply enjoying on their own. Fun fact: Emmental cheese is known for its characteristic holes, which are formed by carbon dioxide bubbles during the fermentation process. So, each bite of these crackers is like a little Swiss adventure for your taste buds!

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Ingredients

150 g Emmental
100 g Flour t55
50 g Butter
50 g Water
1 Teaspoon(s) Salt
20 g Sunflower seed
20 g Poppy seed
50 g Green olive
1 Clove of garlic
2 Tablespoon(s) Olive oil
1 Tablespoon(s) Fresh parsley

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Steps

Dough

Add 150 g of emmental in the food processor bowl.
Mix manual: 10sec / 0°C / Speed 8.
Add 100 g of flour t55, 50 g of butter, 50 g of water, 1 teaspoon(s) of salt in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Transfer the content of the food processor bowl on a workplan.
Shape the dough into a flat disc.
Wrap with plastic wrap.
Setaside the dough in a fridge during 30min.

Crackers

Preheat the oven at 180°C.
Line a baking sheet with baking paper.
Roll out the chilled dough thinly.
Sprinkle 20 g of sunflower seed, 20 g of poppy seed on the dough.
Gently press the seeds into the dough using a rolling pin.
Cut the dough into desired rectangular shapes using a knife or cookie cutter.
Transfer the content of the dough on a baking tray.
Cook in the oven at 180°C during 12min.
Let the crackers cool completely on a wire rack.

Olive Topping

Wash the food processor bowl.
Add 50 g of green olive, 1 clove of garlic, 2 tablespoon(s) of olive oil, 1 tablespoon(s) of fresh parsley in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 5.
Scrape down the sides of the bowl.
Mix manual: 5sec / 0°C / Speed 5.
Serve Immediately.
Serve the crackers with a side of olive topping or spread the olive topping on top of the crackers.