Cheese Crackers With Carom Seeds -

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Cheese Crackers With Carom Seeds

These homemade cheese crackers with carom seeds are my take on the Indian bakery-style ajwain and jeera biscuits we grew up eating. The dough comes together in minutes, and this recipe uses a simple slice-and-bake method. And you get perfectly golden, crispy cheese crackers every time!

Prep Time20

Cook Time15

Chilling Time30

Course: Appetizer, Snack

Cuisine: Indian, World

Servings: crackers

Calories: 34kcal

Author: Natasha Minocha

Ingredients

1 cup All-purpose flour
1 cup Oat flour I ground oats in my coffee grinder to make oat flour
1/2 tsp Salt
1 Tbsp Carom seeds / Ajwain
2 tsp Sugar
1/2 cup Shredded cheese I used cheddar cheese
1/2 cup Butter, melted I used salted butter
2-3 Tbsp Milk
3 Tbsp Oats, optional For coating

US Customary - Metric

Instructions

In a large bowl, combine all-purpose flour, oat flour, salt, sugar, carom seeds, melted butter, and shredded cheese.
1 cup (125g) All-purpose flour, 1 cup (100g) Oats flour, 1/2 tsp Salt, 1 Tbsp Carom seeds / Ajwain, 2 tsp Sugar, 1/2 cup (115g) Shredded cheese, 1/2 cup (115g) Butter, melted
Mix them well, using a spatula or your hands to make a soft but pliable dough. Add 2-3 tbsp of milk, 1 tbsp at a time, if the dough feels too dry.
2-3 Tbsp Milk
Cover the dough with a kitchen towel and let it rest for 5 minutes. Resting the dough allows the gluten in the flour to relax and absorb the liquid, making the dough softer.
Divide the dough into 2 equal parts.
Shape each piece of dough into a 10" log.
Spread the oats on a tray and roll the logs on them so they cover the entire surface.
Freeze for 30-40 minutes. This will enable you to slice easily and evenly.
Preheat your oven to 180 C /350 F. Line your baking tray with parchment paper.
Cut each log into 1/8" thick slices using a sharp knife.
Lay them out on the prepared baking tray and bake for 12-15 minutes or until golden.
Let them cool completely. They will harden as they cool.
Cool completely and store in an airtight jar. These will stay well for 7-10 days.

Video

Notes

Allow the dough to rest for 5 - 10 minutes. This helps the flours absorb the liquid and for the gluten to relax, making the dough more pliable and easy to manage.

After coating the dough logs with oats, freeze them for 30-40 minutes or refrigerate them for at least 1 hour. This will help with cutting thin, neat slices. This will also prevent the crackers from spreading while baking.

If your dough feels too dry or crumbly, add milk, 1 tablespoon at a time, until you get a soft dough. The dough should feel well-hydrated and smooth.

For make-ahead convenience, freeze the unbaked dough log. Just slice and bake straight from the freezer!

Let the carom seed crackers cool completely before storing them in an airtight container. These will stay well for up to 10 days.

Nutrition