• 100 grams of wheat flour (you need more then one big spoon to directly preporuciti the table on which you will roll out dough),
• the same amount (100 grams) of hard cheese, absolutely anyone, what you like and what you do have available in the fridge
• the same 100 grams of butter,
• and one egg, to be exact – only the yolk from it. That's all, so let's get started.
Cold, but not frozen butter kneaded with flour. I do this simply with hands until the mixture is completely homogeneous.
RUB cheese on medium grater. At large – is not quite a smooth batter for our cheese crackers, and the small is just too long, and not for nothing.
Add it, again knead well with your hands (get homogeneous, dense enough for "gingerbread"),
wrap in plastic film for an hour and a half ... refrigerate. Wecompleted all the lessons during this time, and even managed to break from them.
The time flew by. heat the oven to 190 degrees.
The dough is divided into three parts and roll out from the same small circles.
A knife-wheel to pasties (although it can be a regular knife) cut the hexagon first, and then we divide it into small triangles.
Coat the baking pan with baking paper and put our future cheese crackers on it.
Bake on the top shelf seven ... ten minutes, then shift and give another ten minutes ... fifteen to cool down.
That's wisdom, Cheese crackers ready. But enjoy them with a cold beer, spicy tomato sauce or anything else – everyone decides for himself. Therefore, it is necessary to add only one thing: Bon appetit!