Masala Cheese Crackers

Recipe No: 151

Back in Kerala, the Masala biscuits are easily available in most of the stores. But after coming to US, it became hard to find those yummy ones. So I decided to give it a try and here is my take on those delicious Crackers. I am using a bit of Sugar for a hint of sweetness, but if you want to avoid that just leave the Sugar out (I kinda like that slight sweetness).

Ingredients                                      Makes around 3 dozen

• Butter…………………………...1/2 Cup (1 stick)
• Sugar…………………………....3 Tablespoons
• Egg……………………………….1
• All Purpose Flour/Maida…1 Cup
• Baking Powder………………1/2 Teaspoon
• Red Chilly Powder………….1 ½ Teaspoon (I used mildly hot one)
• Cumin Powder………………1/2 Teaspoon
• Garam Masala Powder…...1/2 Teaspoon
• Salt………………………….…..1/2 Teaspoon
• Sesame Seeds………………..1 Teaspoon
• Grated Cheese…………..….3/4 Cup (I used grated Parmesan.But Amul Cheese will work)

Method of Preparation

1. Preheat the oven to 325˚F/ 163˚C.
2. Sift together Flour, Salt, Baking Powder, Red Chilly Powder, Cumin Powder and Garam Masala Powder really good. Mix in the Sesame Seeds, stir and keep it aside till ready to be used.

3. Mix together, Butter and Sugar till light and fluffy.
4. Stir in the Egg to the Butter mixture and beat everything until combined well.
5. When fluffy, add the Flour mixture and mix well.
6. Fold in the grated Cheese and make it into soft and smooth dough.
7. Dump this onto a floured board (or any work surface) and divide it into two portions.
8. Roll out each of the portions into 1/8 of an inch thick rounds.
9. Cut out small rounds using a cookie cutter of 2 ½ inch diameter and place on a baking tray half an inch apart.
10. Prick the top of the cut out crackers here and there using a fork and bake in the middle of the oven for 12-13 minutes. Roll out the dough scraps to make more crackers.
11. Once out of the oven let it sit on the baking sheet for 2 minutes and then transfer it to a cooling rack.
12. Serve this at room temperature with a cup of Tea or with Cheese.

Notes:

• Don’t use any melting kind of Cheese; use only some crumbly non melting kind of cheese like Parmesan. In India the common type that can be used is the Amul Cheese that is available in tins.
• As these are crackers, you have to roll it out pretty thin (1/8 th of an inch or slightly less than that).
• If the dough is sticking to the fork while pricking, do dip the tip of the fork in Flour now and then.
• These Crackers won't spread much. Pricking the top of the Crackers will prevent it from puffing, which is essential for Crackers.
• Once out of the Oven you should leave it on the hot baking tray itself for 2 minutes. This will finish cooking the crackers and will help them crisp up.
• Cooling rack (being thin metal wires connected at a distance) is good for cooling cookies as it will not make the bottom soggy by trapping the vapor.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…