ReceptnaptárCheese crackers
Sajtos cakes (pronounced like 'cakes') are small, crisp savoury biscuits borrowed from English tradition, to serve with tea, wine or for guests. Older recipes used an ungreased tray; today parchment paper is even easier. The flavour depends on the cheese, so use a mature, tasty one.
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Ingredients
Method
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- Mix the flour with the grated cheeses, salt and spice in a bowl. Rub in the cold, diced butter to get a crumbly dough.
- Add the egg yolk and quickly knead into a dough by hand. Do not overwork it, or it becomes tough. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C (165 °C fan) and line a baking tray with parchment paper.
- Roll the dough out on a floured board to 3-4 mm thick and cut out discs with a 3-4 cm round cutter. Place on the tray and, if you like, sprinkle with sesame or caraway seeds.
- Bake at 180 °C for 10-12 minutes until pale golden. If they brown, the cheese turns bitter. Cool on a rack and store in an airtight box.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The butter must be cold, which makes the biscuits crumbly and crisp.
- Instead of Parmesan and cheddar, mature trappista or Emmental can be used.
- Chill the dough, because warm dough sticks when rolled out.
- They stay crisp in an airtight box for 1 week.
Frequently asked questions
Can they be made in advance?
Yes, the raw dough keeps for 2 days in the fridge wrapped in foil, or 1 month in the freezer.
Why do they brown too quickly?
Cheese browns fast, so watch the baking and check after 10 minutes.
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