Biscoitos salgados de creme azedo e cebolinha

Ingredientes

• 2 cups plain wholemeal flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1 tbsp sesame seeds
• 1 tbsp finely chopped chives
• 1 tsp salt
• 1 tsp dried onion
• 75 g butter
• 100 g sour cream
• Water if required

Modo de preparo

1. 1

   In a food processor, add all of the ingredients except the water and process until mixture comes together and balls around the bowl. If the mix remains a breadcrumb texture add a little water slowly (up to 1 tbsp). If the mixture appears wet, add a little flour until the consistency is like pastry.

2. 2

   When the dough is ready, turn onto a floured board or bench (or directly on to baking paper which is a lot easier) and roll out in a rectangle to around 0.25 – 0.5cm thick.

3. 3

   Carefully lay on baking paper and lay flat in the fridge for at least 30 minutes and pre-heat your oven to 180c.

4. 4

   When the dough has chilled cut the dough into squares and lightly prick with a fork.

5. 5

   Bake in the oven for around 6-10 minutes until lightly browned. The time indicated is entirely dependent on how thin your dough is rolled so keep a close eye on the crackers. I find 0.25 cm thickness is ready at around 6 minutes.