We are going through an extended monsoon in this part of the world. The rain is beautiful but it keeps you indoors. You can either spend your time twiddling your thumbs :
Twiddledee and Twiddledum: Thumb Sumo, with instructions!
Or employing them more usefully and tastefully:
Cheese Crisps
One rainy day I finally got around to baking these. They didn’t exactly turn out looking like Clotilde’s half moons but they tasted great, cheesy, crumbly, salty and spicy. According to her recipe you need to keep the dough in the refrigerator for a while, until it’s pliable enough to cut with a knife. I didn’t have enough patience, and the weather is such that the moment I took it out of the fridge, the cheesy dough started melting in my hands. So I just rolled it out with a rolling pin and cut it in rectangular strips with a knife.
If it’s too soft to roll out, just flatten a ball of dough, put it between two sheets of cling-film and then roll it out. That way you don’t end up adding more flour to your dough. Remove the cling film and put it aside for the next batch while you cut it into desired shapes.
I don’t know which cheese I used but it was some neglected and dejected, attention deprived hard cheese lying in the back of the refrigerator.
Instead of butter I used olive oil and in place of regular milk I used soyamilk. Be warned, the quantity according to this recipe turned out really small and those sticks… you would want them to last longer on your shelf.
1/2 cup refined flour (maida)
1/2 cup hard cheese grated
2 tbsp olive oil
1 tbsp soyamilk
1/2 tsp salt
1/2 tsp red chilli pepper
Mix it all into a dough, roll it out, cut into desired shapes, sprinkle with salt, press in some herbs if you like and bake at 180 degrees C.
