Maroggia’s Mill Cookbook: 4 Seeds Crackers / Il Ricettario del Mulino di Maroggia: Crackers ai 4 semi

 Crispy baked goods have always been an obsession of mine…during the past years I had to face countless disappointments with full trays of grissini and crackers that wouldn’t turn out as crispy as I would have liked them. Stubbornness pays off though, and finally with time I came up for the recipe for perfectly crispy crackers. Ideal for aperitifs or to nibble on during work breaks, especially needed when spending a whole day in front of the computer. A simple and reliable recipe, just top with fresh cheese, two lemon zest, sprinkle with freshly cut chives and you will have a stunning aperitif with zero effort! For today’s Homebaker’s Recipe Book I present you with my tasty 4 seed crackers recipe crackers. Follow me and discover our online shop!

4 Seeds Crackers
Makes about 2 trays

120 g farina 400 or biscuit flour
40 gr mix 4 semi, finely ground (I used a coffee grinder) or a mix of seeds of your choice
50 g of water
7 g of olive oil
1 g salt
pepper

Sift together the flours, add salt and pepper to taste.
Add the liquid and knead.
Wrap the dough in clingfilm and let it rest for at least 30 minutes.
Roll out the dough directly onto a sheet of baking paper, to a thickness of about 3 mm and cut out rectangles with a knife or cut out with a round cookie cutter.
Transfer to a baking sheet and bake in a preheated oven at 180° C, on hot air mode, for about 7 minutes, then exchange the trays and bake until lightly browned.
When baked, place the crackers on a wire rack to cool.

Il Ricettario di Homebaker: Crackers ai 4 semi

I prodotti da forno croccanti sono un mio tarlo da sempre…e che rabbia quando i grissini e crackers non uscivano croccanti come li avrei desiderati. Ma la testardaggine paga, e prova che ti riprova ecco la ricetta per dei crackers perfettamente croccanti. Ideali per gli aperitivi o per sgranocchiare tra un lavoro e un altro, magari davanti al computer. Una ricetta semplice e affidabile, che vi farà fare dei figuroni con uno sforzo minimo (bastano un poco di formaggio fresco, due zeste di limone e un poco di erba cipollina e l’effetto scenico è garantito!). Dunque per la ricetta di oggi per il Ricettario di Homebaker vi propongo dei saporiti crackers ai 4 semi, seguitemi e scoprite il mondo favoloso del nostro shop online!

Crackers ai 4 semi
x 2 teglie

120 g farina 400 per biscotti
40 gr mix 4 semi, tritati fini con un macinacaffè
50 g acqua
7 g olio evo
1 g sale
pepe

Setacciare insieme le farine, sale e pepe quanto basta.
Unite gli ingredienti liquidi e impastate.
Avvolgete in pellicola alimentare e fate riposare almeno 30′.
Stendete l’impasto direttamente sulla carta da forno a uno spessore di circa 3 mm e tagliate con il coltello dei rettangoli oppure usate uno coppapasta rotondo.
Trasferite su una teglia e fate cuocere in forno preriscaldato a 180°C, in modalità aria calda, per 7′, poi scambiate le teglie e cuocete finché leggermente dorati.
A cottura ultimata spostate i crackers su una gratella a raffreddare.

Homebaker’s Cookbook: Lemon and Vanilla Olive Oil Biscuits / Il Ricettario di Homebaker: Biscotti all’olio di oliva, limone e vaniglia

Once you crunch you can’t stop, don’t you agree with me? Usually I’m more of a crackers and grissini fan, but won’t say no to a crumbly sweet biscuit. And that’s what I propose for today’s Homebaker‘s Cookbook. What’s the secret to achieve such a result? Well with a calculated mixture of durum wheat semolina and cornstarch. In order to have healthier cookies I used olive oil instead of butter, so I suppose they will be lighter on your conscience as well as on your thighs compared to a common cookie! Flavouring is the most classic vanilla and lemon zest combo but I have no doubt that this recipe can be customized with the most disparate additions, from chopped walnuts, to chocolate chips, and spices like cinnamon, cardamom or saffron as well. I can’t wait to do other experiments myself…what are you waiting for? Roll up your sleeves and bake these delicious biscuits, it’s easy peasy!
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Homebaker’s Cookbook: Cavatelli with broccoli and anchovies/ Il Ricettario di Homebaker: Cavatelli con broccoli e acciughe

I wanted to make orecchiette…and I came out with cavatelli! For today’s Homebaker‘s Cookbook recipe I studied a lot, watching several videos and discovering an inspiring woman…Nunzia! The problem is that despite my good manual skills that gesture that might seems so easy to do, dragging a dumpling of dough using the tip of a knife, proved to be very difficult and quite frustrating. So after the first ten orecchiette that believed themselves to be cavatelli, I gave in. But I intend to find a grandmother from Puglia willing to spend several hours with me to teach me all secrets that lay behind the famous pasta. I wonder if this site could be of any help (go and take a look, it is truly wonderful!). Ok, no more chatting…fasten your aprons!
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