Horseradish cheese crackers

Name: Horseradish cheese crackers
Cook time: 1 h
Total time: 1 h
Yield: 55
Ingredients: 250 g + some flour; 100 g Horseradish cream cheese; 75 g Schmand; 125 g soft butter; 1 Egg yolk (Gr. M); 7-10 Tbsp coarse sea salt; baking paper; 7-10 Tbsp Wood skewer

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 55

250 g + some flour
100 g Horseradish cream cheese
75 g Schmand
125 g soft butter
1 Egg yolk (Gr. M)
7-10 Tbsp coarse sea salt
baking paper
7-10 Tbsp Wood skewer

Directions

1
Put 250 g flour, cream cheese, sour cream and butter in flakes in a bowl. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Cover and chill for approx. 45 minutes.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out the dough thinly on some flour about 1⁄2 cm. Cut out circles (each approx. 5 cm Ø), knead the dough again, roll out, cut out and place a total of approx. 55 circles on the trays.
3
Whisk the egg yolk and 1-2 cold water. Spread thinly on the dough circles. Prick several times with a wooden skewer, sprinkle with salt. Bake in a hot oven for 18-20 minutes until golden brown. Take out the crackers, pull them off the baking tray together with the paper and let them cool down.