Copyright : Valerie Szewckyk

250g of flour (1 cup)
150ml extra virgin olive oil
100ml milk
2 tbp poppy seeds
1 tbp paprika
50g comté cheese
Pinch of salt

Whisk together all ingredients (except the cheese), using a mixer with a dough hook attachment. Mix the dough at medium speed for about 5 minutes until you get a smooth consistency. When you are done mixing, shape the dough into a ball. Reserve in the fridge for 15 minutes.
While the dough is resting, preheat your oven to 450°F
Dust a clean surface and a rolling pin with flour and roll out your dough until it’s just over 0.5cm thick. Using a cutter, cut star or trees or round shaped crackers and place them on a Silpat silicone mat. Cover with Comté grated cheese.
Bake at 450°F for 5 to 8 minutes depending on thickness. Serve cold.
In France, we serve these crackers for the aperitif, and we combine it with Chablis or Sancerre dry white wine 

Copyright Valerie Szewckyk 

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