Rich in fibres & Source of protein
Our recipe
T65 Wheat flour – 23.2%
TT-B Green lentil flour – 23.2%
Unsalted butter – 18.6%
Grated Parmesan cheese- 11.8%
Eggs – 9.8%
Water – 6.4%
Nigella seeds – 3.9%
Salt – 1.2%
Baking powder – 1%
Cumin – 0.7%
Pepper – 0.2%
Our process
In a food processor, blend the butter and the dry ingredients for 2 minutes at a low speed.
Add the water and eggs for 1 minute at a low speed.
Let the dough rest for 30 minutes at 4°C.
Roll out the crackers to a 4mm thickness and cut them with a 3cm round cookie cutter.
Let the crackers rest for 30 minutes at 4°C.
Bake 14 minutes at 170°C with medium ventilation.
List of ingredients
Green lentil flour, Wheat flour, Butter, Parmesan cheese, Eggs, Nigella seeds, Salt, Baking powder (E450, E500ii), Cumin, Pepper.
Allergens: Dairy, Gluten.
Associated products
Other recipes that may interest you
Toasted Chickpea Flakes Biscuits
Toasted chickpea flakes add flavour and crispness to the biscuits.
Instant White Bean Flour Mashed Potatoes
Think of thermised legume flours to enhance instant purées: red beans, chickpeas, white beans, etc.…
