This is it! The “Simplified Cheese Crisp in a Mug” recipe is really perfect if you need a quick savory treat for guests. You practically just have to throw together the ingredients from your pantry and it’s ready to go in the oven.

Here’s the recipe that doesn’t require a scale, just a $2.5$ dl mug (and then you just have to wait for the oven for about $15$ minutes).

🧀 Simple Cheese Crisp (Mug Recipe)
This recipe is based on the popular, crumbly, buttery crisp, which is soft on the inside and crunchy on the outside.

I. Ingredients
Ingredient Quantity Note
Flour (white, fine) 5 cups Approx. $60-65$ dkg
Butter or Margarine $30$ dkg Important: Room temperature, soft
Sour cream 2 small boxes ($2 \times 160$ g) Or approx. $1.5$ cups
Salt 2 teaspoons To taste, but the saltier the better!
For spreading/Sprinkling
Egg 1 pc Beaten

Grated cheese $20-25$ dkg E.g. Trappist + a pinch of parmesan!
Accessories To taste E.g. cumin seeds, sesame seeds, red pepper
II. Preparation (Approx. 15-20 minutes of work)
Kneading (5 minutes):
Put the flour, salt, soft butter/margarine and sour cream in a large bowl.
Knead everything together into a smooth, soft dough. This comes together surprisingly quickly, and the sour cream and butter make it hold together really well.
Resting (Depends on the Fridge):

Wrap the dough in cling film and refrigerate for at least 1-2 hours (or even overnight). This is key because it will make it really crispy and puffy when baking.
Stretching and Spreading (5-7 minutes):
Preheat the oven to $190-200\ ^\circ\text{C}$.
Take the dough out and roll it out on a floured surface to a thickness of about $3-5\ \text{mm}$.
Brush with the beaten egg and sprinkle generously with grated cheese and, if you like, with toppings (e.g. caraway seeds).

Cutting and Baking (3-5 minutes of work + $15$ minutes of baking):
With a sharp knife or pizza cutter, cut the dough into bars or cubes of any size.
Place on a baking sheet lined with baking paper.
Place in the hot oven and bake for $15-20$ minutes, until the dough is golden brown and the cheese is nicely browned and crispy.
Note: If you don’t have time to rest in the fridge, it will still bake, but it will be less “puffy” and crumbly. But if you have $1-2$ hours, don’t regret it!

Now that you have both the salty guest waiting room and the sweet Gingerbread Ball, what should be your next lightning-fast kitchen challenge? A main dish or a custard?