Merkén savory crackers - Pilar Hernández's Chilean Kitchen
I made these savory merkén crackers to take to a lunch with friends. I loved them; they're very crispy and perfect with any dip like hummus, pebre, guacamole, etc. They're easy to make and you can store them for up to a week in a cookie tin. They're perfect as cocktail crackers or homemade crackers.
Ingredients · Servings 20
- 200 grams of flour (1 and a half cups)
- 1 teaspoon of fine salt
- 1 teaspoon of merkén or less if you don't want them too spicy
- 150 ml of cold water
Method · PT-497396H59M20S
- Preheat the oven to 200C or 400F.
- Place the dry ingredients in a medium bowl and stir with a fork to distribute them evenly. Add the water while stirring with a wooden spoon, continuing to knead by hand until you obtain a dough that no longer sticks to the sides of the bowl. Continue kneading for another 3-5 minutes.
- Form a ball and let it rest for 10 minutes.
- Cut into 3 equal parts and roll out with a rolling pin on a lightly floured surface until it reaches a thickness of just 2mm.
- Cut a pizza cutter or knife into slices about 5cm wide.
- Place them on a greased baking sheet and bake for 8-10 minutes or until golden brown.
Description
Crispy savory cocktail crackers.
