[:es]Crackers de sésamo negro, cilantro e hinojo[:en]Black sesame, coriander and fennel crackers[:]

Por Iria CastroCocina, Salados

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[:es]Son tan ricos y crujientes que no te cansarás de comerlos.

Ideales para acompañar a todo tipo de quesos, cremas e incluso ensaladas.

Son muy fáciles de preparar y la masa se puede congelar!!

Besos.

Crackers de sésamo negro, hinojo y cilantro
Serves 6
Print
Prep Time
10 min
Cook Time
8 min
Prep Time
10 min
Cook Time
8 min
Para preparar los crackers
  1. 75 g harina integral de centeno
  2. 75 g harina de trigo
  3. 75 ml agua fría
  4. 2 c.s. aceite de oliva virgen
  5. 3 c.s mezcla de especias( cilantro, hinojo, pipas,sésamo)
  6. Sal
Instructions
  1. Precalentar el horno a 200ºC
  2. Mezclar las harinas en un bol. Añadir la sal, el aceite y el agua y trabajar la mezclar.
  3. Envolver la masa en film transparente y reservar en la nevera durante 30 minutos.
  4. En un mortero machacar ligeramente las semillas de cilantro y de hinojo.
  5. Estirar la masa con un rodillo e ir espolvoreando las especias por encima a medida que la vamos estirando dejándola muy fina.
  6. Una vez estirada cortar la masa del tamaño deseado, pincelar con aceite de oliva virgen y hornear durante 8 minutos aprox. Deberán quedar muy crujientes y dorados.
  7. Servir con una tabla de quesos y ya veréis que delicia!!!
Catering Iria Castro https://www.iriacastro.com/
 [:en]

They are so lovely and crunchy that you won’t get tired of eating them.

Ideal to accompany all kinds of cheeses, creams and even salads. They are very easy to prepare and the dough will freeze !!

Kisses.

Black sesame, coriander and fennel crackers
Serves 6
Print
Prep Time
10 min
Cook Time
8 min
Prep Time
10 min
Cook Time
8 min
To prepare the crackers
  1. 75 g whole rye flour
  2. 75 g plain flour
  3. 75 ml cold water
  4. 2 c.s. virgin olive oil
  5. 3 c.s spice mix (coriander, fennel, sunflower seeds, sesame)
  6. Salt
Instructions
  1. Preheat the oven to 200ºC
  2. Mix the flours in a bowl. Add the salt, oil and water and mix.
  3. Wrap the dough in plastic wrap and keep in the fridge for 30 minutes.
  4. In a mortar, lightly crush the coriander and fennel seeds.
  5. Roll out the dough with a rolling pin and sprinkle the spices on top as we stretch it, leaving it very thin.
  6. Once stretched, cut the dough to the desired size, brush with virgin olive oil and bake for about 8 minutes. They should be very crisp and golden.
  7. Serve with a cheese board and you'll see what a delight !!!
Catering Iria Castro https://www.iriacastro.com/
 
 

 

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