Savory Whole Wheat Rolled Cheese Crackerson March 16th, 2014 Posted in Baked Goodies
I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, have dinner (which was obviously all ready and served for me), the kids’ lunch boxes all prepared and that all that’s left for me to do is to sit back, have my cup of coffee or tea and watch one of my series on TV.
But then I wake up, I pinch myself, and semi happy semi disappointed I go on.
My passion is cooking and baking but trying to find the time to fit it in a busy day is sometimes impossible, so I find a silver lining, I make cooking and baking fit into my life and not the other way around.
What I do is I just make it simple, as simple as mix, roll, freeze (go do errands), slice and bake. And although it sounds like quite a few steps it’s not, because guess what, when I felt like baking these Cheese Cookies I had zero time for it. It took me 10 minutes to mix everything together and 5 more minutes to slice. In between I was able to squeeze a drive to the store, picking up the kids from school and making dinner.
At the end of the day I had one messy kitchen, 2 happy kids and a bunch of Cheese Cookies.
Most women are natural born multi-taskers but when you have a recipe like this that plays by your rules and fits right in, it’s a keeper.
And now if you’ll excuse me, I’ll go sail in my “everything was already done for me” fantasy.
- 100gr (½ cup) Butter - Melted
- 1 Egg
- 2 Tbsp Plain Yogurt
- 2 Cups Whole Wheat Flour
- 1 Cup Grated Cheese (Cheddar, Mozzarella, Gouda or your favorite)
- 1 ½ tsp Baking Powder
- 1 tsp Salt
- 1 Tbsp Flax Seeds
- 1 tsp Zaatar
- 1 Tbsp Poppy Seeds
- 1 Tbsp Sesame Seeds
- 1 Egg - Beaten (For Egg Wash)
- Sesame - For coating
- Place all the ingredients in a mixer bowl and mix until fully combined together to form dough.
- Divide the dough into 2 portions and roll each portion into a tube about 16cm long (6 ½ Inches) and 5cm thick (2 inches).
- Wrap each roll with plastic wrap and place in the freezer for an hour.
- Preheat oven to 350F (175C) and layer a large baking sheet with parchment paper.
- Remove from freezer, brush with the beaten egg and roll in sesame (you can also sprinkle it on top of the egg wash after brushing it on).
- Place the sesame coated roll on a cutting board and slice (using a sharp knife) into ¾ cm slices (0.3 inch).
- Place each slice on the parchment covered baking sheet. Make sure the round slices are at least 1cm (½ inch) apart from each other.
- Bake for 20 minutes. Remove from oven and let the cookies cool completely before serving.