Curry crackers
Published by Julia Arman le 25 mars, 2016 - 16:24
A variation of cheese crackers, it comes in a dairy-free version.
Ingredients
- 200g white almonds,
- 3 eggs,
- 1 onion,
- 1 clove of garlic,
- curry,
- salt
Tools
- crusher cone
- tip: none
- parchment paper
Recipe
- Crush the almonds, peeled garlic and peeled onion.
- Add the eggs, salt and curry. Mix
- Place the mixture in the center of a sheet of baking paper, cover it with another and, using a rolling pin or a bottle, flatten the dough quite thinly. The edges should not be too thin because they will be the first to burn.
- Then remove the top paper and draw lines that will allow you to easily 'crack the crackers' in small portions once cooked.
- Bake for 7 to 10 minutes (i.e. when the crackers can come off the paper). Then remove the rack from the oven, replace the sheet of baking paper on top of the cracker, pinch the middle of the sides and turn everything over quickly. Then put the crackers back in the oven for a few more minutes.
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