This is it! The \u201cSimplified Cheese Crisp in a Mug\u201d 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\u2019s ready to go in the oven.<\/p>\n\n\n\n
Here\u2019s the recipe that doesn\u2019t require a scale, just a $2.5$ dl mug (and then you just have to wait for the oven for about $15$ minutes).<\/p>\n\n\n\n
\ud83e\uddc0 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.<\/p>\n\n\n\n
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!<\/p>\n\n\n\n
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?<\/p>\n\n\n\n
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