Monday, August 13, 2012

Moroccan Mini-Crackers (Dried Tomatoe Flavor)

Crackers or "Fekkas" by Moroccan language have been represented always by sweet or savory version , they are an ideal Option for a Soiree.
I choose today to put this Savory version of it , the crisp texture of those ones is accented by the richness of dried-tomatoes & Cumin.


50 gr   Soft salted butter
1          TBS cumin or (cumin seeds)
3 to 4   TBS cold milk
4           TBS dried tomatoes (that were pureed and blended with 1  TBS olive oil) 
1           Teaspoon dried thyme
1           Teaspoon salt
1/2        Teaspoon Black pepper
1/2        Teaspoon ground ginger                                         
1           Teaspoon Hot red pepper
1            Medium Egg 
1/2        Teaspoon baking powder
 2          TBS juice of fresh lemon
 2          Cups or more of all-purpose Flour to get a Dough 


1- In a large bowl, mix in all the ingredients except flour and milk.

2-Gradually, add flour and milk until you form a ball of dough not too moist, not too dry. Don't over knead the dough which should be slightly sticky.

3-Cover and refrigerate for at least 1 hour.

4- Divide the dough into very small equal balls, then shape each ball to form long bread sticks-like (very thin logs).  To suit Mini-Fekkas size, each dough stick should be as thick as 1 finger.

5- Cover and freeze the dough for 1 hour or more.

6- Remove 1 stick of chilled dough, working with one piece at a time and keep remaining pieces in the freezer.  Using Kitchen scissors or a knife, cut each log diagonally into very thin slices.

7- Preheat oven at 350°F

8-Transfer Mini-Fekkas on baking sheets, close but not touching, and bake for about 20 to 25 minutes .

9-Let cool completely and store in an airtight tin.


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