Cumin, Nigel & manchego cheese for delicious crackers

Here are some delicious crackers I served with a houmos spread. It goes well with cheese or as it is.

Cumin combines beautifuly with cheese and especially with manchego. Which is a Spanish cheese that you can find quite easily now. It is much better when a little older. You could replace it with pecorino cheese. In this case, omit the salt in the recipe. Or even parmesan if you are not without PLV.

The Nigel, small black seed that loos alike black sesame is also known as black cumin. We extract an oil rich in unsaturated fatty acids, containing essential oils, antibiotics and carotene. Healing, antioxidant, regenerating, anti-inflammatory and antihistamine, is often used for skin care and hair. Also used to reduce allergies, asthma or stimulate the immune system.

Biscuits salés au cumin, nigelle et manchego
Crackers with cumin, Nigel and manchego
PLV and wheat free

150 g oat flakes

60 g of non-hydrogenated soft margarine

30 g complete sugar

1 egg yolk

½ pack of phosphate-free baking powder

1 pinch of salt

50 g grated manchego

1 tablespoon whole cumin

2 tablespoons of Nigel

Mix as flour the oat flakes in a robot. Add the baking powder.

Add margarine, salt and sugar. Mix sand for a few seconds.

Add egg yolk, cumin, Nigel and mix shortly to combine.

Add finally the manchego

Gather dough into a ball and let stand 1 hour in the refrigerator.

Spread the dough with a roller on a little flour and cut according to the shape you want (here round).

Bake in a hot oven at 160 ° for 10 to 15 minutes. They should remain pale.

Let cool slightly before transferring them on a wire rack to harden them a little.

They keep a good week in a box with baking paper