Salty stars

When I make platters for Christmas, besides cookies and biscuits, I always prepare something savory. The star-shaped cheese crackers have been everyone's favorite for many years. They are relatively easy to make, yield a lot from one batch, and keep well for a few days. Additionally, the dough is quick to work with if you prepare it in advance.

Quick Info

Total time: 1 hour (including rising and baking)
Servings: 2 trays (about 60-70 pieces, depending on size)
Difficulty: easy-medium

Ingredients

200 g whole wheat flour
250-300 g white flour
150 g lard
100 g margarine
1 whole egg
100 ml milk (slightly warmed)
1 teaspoon dry yeast (or 15 g fresh)
1/2 teaspoon sugar
2 teaspoons sea salt
1 egg yolk (for brushing)
2 teaspoons milk (for the yolk)
cumin and sesame seeds, for sprinkling
(optional) 30-40 g grated cheese for topping

Preparation method

1. Mix the yeast with half a teaspoon of sugar and a teaspoon of flour. Add a little warm milk to make a thin paste. Let the mixture sit for 10-15 minutes to activate (it should start to foam on the surface).

2. In a large bowl, cream the lard with the margarine until smooth. Add the egg, salt, and the activated yeast mixture, then the rest of the warm milk.

3. Add the whole wheat flour and about 250 g of white flour. Knead at first in the bowl, then on the work surface for a few minutes. If the dough is too sticky, add a little more white flour, but without overloading it. It should be soft but not stick to your hands.

4. Cover the bowl with a towel and let the dough rest for 15-20 minutes at room temperature. No long rising is needed, just to relax.

5. Roll out the dough on a floured surface to about 3 mm thick. Use star-shaped cutters or any small shape to cut out as many pieces as possible. Gather the leftover dough, knead it gently, and roll it out again.

6. Transfer the stars to a baking tray lined with parchment paper, leaving a little space between them.

7. Mix the egg yolk with 2 teaspoons of milk and brush each star. Sprinkle cumin or sesame seeds on top, to taste. For a heartier version, sprinkle grated cheese on top as well.

8. Bake in a preheated oven at 180°C, on the middle rack, for 15-18 minutes. The crackers should be golden, not overly browned.

9. After removing them from the oven, let them cool for a few minutes in the tray, then transfer them to a platter or rack.

Why I make this recipe often

They are easy to make and never cause any trouble. They are tasty, stay fresh, and are good even after a few days. They can be made in advance and transport well. The quantity is easy to adjust, and the recipe allows for modifications without losing its charm.

Tips and variations

Tips

- Don’t overdo it with the flour; if the dough is too dense, the stars will turn out hard.
- Don’t open the oven during baking, as this will cause the dough to collapse.
- If you want them to be crispier, roll the dough a bit thinner.
- They can also be made with whole butter if you don’t have lard or margarine.

Substitutions

- You can use only white flour if you don’t have whole wheat flour, but the texture will be slightly finer.
- Lard can be replaced with butter, but the classic taste will be slightly different.
- Cumin seeds can be omitted or replaced with poppy seeds if you don’t like them.

Variations

- For a richer version, mix grated cheese directly into the dough.
- You can add dried spices (paprika, rosemary, garlic powder) to the dough for a different flavor.
- They can be cut into other shapes if you don’t have stars.

Serving ideas

- They go well on festive platters alongside cheese appetizers.
- They can be served for breakfast with yogurt, or as a snack on the go.
- They are also suitable for a school or office lunchbox.

Frequently asked questions

What flour do you recommend for the best texture?
The mix of white and whole wheat flour keeps the crackers tender and slightly crispy. Using only white flour makes them less rustic.

What can I substitute for margarine?
You can use only butter or only lard, but the flavor differs. Margarine adds extra tenderness but is not mandatory.

Can I freeze the dough?
Yes, it can be frozen before baking, portioned in foil. Thaw in the refrigerator, then roll out.

How long do the stars last after baking?
4-5 days at room temperature, in a well-sealed box. They remain tender and do not harden quickly.

Nutritional values

For one star (approx. 8-10 g): 40-50 kcal
Carbohydrates: 5-6 g
Fats: 2-2.5 g
Proteins: 0.8-1 g
Sodium: 80-100 mg

Calories depend a lot on the thickness of the dough and the amount of cheese added. Being small and filling, you don’t feel the need to eat too many at once.

Storage and reheating

The crackers can be stored at room temperature in metal or plastic containers with a lid. The fridge is not recommended, as they lose their crispy texture. If they will be consumed after 2-3 days, they can be reheated for 2-3 minutes in a preheated oven at 150°C – they regain their fragility. For transport, it’s better to place them between layers of parchment paper.

We put the yeast in a cup and mix it with half a teaspoon of sugar and one teaspoon of flour. Gradually pour in the warm milk and let it rise. We rub the margarine with the lard, add the egg and salt, then the risen yeast with the milk, and finally incorporate the flour. We knead on a board until it no longer sticks to our fingers. Let the dough breathe for 10-20 minutes, then roll out a sheet about 3 mm thick and cut out star shapes. We brush the shapes with egg yolk and sprinkle sesame seeds or caraway seeds, according to preference. We put them in the preheated oven at 180 degrees for 15-18 minutes until they are lightly browned on top. We take the tray out of the oven and, after they have cooled slightly, we remove the stars onto a platter.

You can grate cheese on top.

 Ingredients: 200 g black flour, 250-300 g white flour, 150 g lard, 100 g margarine, 1 egg, 100 ml milk, 1 teaspoon dry yeast, 1/2 teaspoon sugar, 2 teaspoons sea salt, 1 egg yolk mixed with 2 teaspoons of milk, cumin and sesame seeds.

 Tags:  savory snacks savory snacks