Crackers with ketchup and basil

The first time I tried making these, I had no idea if they would turn out edible. I was in the mood for snacks (it was the weekend, and I was pacing around the kitchen like a lion in a cage), but I didn’t want to complicate things too much, especially since I had already dirtied two dishes the day before. The idea of using ketchup came to me—don’t laugh—because I didn’t have any eggs to brush on the cheese straws, so I thought I’d improvise. So, with a tight heart, I tested it and put them straight into the oven. What came out was a crunchy treat with a slightly spicy-sweet flavor, and the basil and cheese made everything feel “different.” Since then, if I’m not in the mood for complicated recipes, I pull out this quick version of cheese straws topped with ketchup that no one ever says “no” to.

By the way, they’re quick to make; you can have them out of the oven in about an hour and a half (around 30 minutes for prep, about 15-20 minutes for the dough to rest, and the rest in the oven and cooling at the end). For two large trays, which should serve about six people, I think that’s enough. They’re not complicated, but you need to take your time with the dough and be patient while rolling it out.

Why do I keep making them? First of all, because they disappear from the table faster than seeds at a game. They stay crunchy even after two days, don’t require eggs or fancy cheese, and honestly, I don’t know who would refuse something warm, smelling of basil, with a bit of caramelized ketchup on top. At home, I usually make them when I don’t want to create too much mess and need something to put on the table for friends or family. Plus, depending on what you have in the fridge, you can change up the flavor as much as you want.

Here’s what you need, based on how I move around the kitchen:

- Margarine – 250 g (one regular pack). It gives that typical flakiness to the cheese straws, although I admit that if I use butter, they turn out even better, but sometimes I skimp and use margarine.
- Natural yogurt – 125 g (a small jar). It helps bind the dough and gives it a subtle acidity. Using Greek yogurt makes them even creamier.
- Sheep cheese – 200 g. It adds salt, strong flavor, and helps bind the dough. If you don’t have sheep cheese, a saltier cow cheese grated works too.
- Yeast – one 7 g packet (or 20 g fresh yeast). It makes the dough puff up a bit and makes it fluffier inside, not just crunchy on the outside.
- Sugar – one heaping teaspoon. It helps activate the yeast and doesn’t affect the final taste.
- Flour – about 600 g, but it should be added gradually. It depends a lot on how moist the cheese is and what kind of yogurt you use. Add it until the dough no longer sticks to your hands.
- Salt – to taste, but I usually add a small teaspoon for the dough and a bit on top at the end.
- Dried basil – two heaping teaspoons for the dough and one more for sprinkling on top. It should be noticeable, not just for decoration.
- Ketchup – enough to brush each cheese straw before baking, about 6-7 good tablespoons for the whole batch. The best is a sweet-spicy ketchup, not the kind from a dispenser.

Let me walk you through the steps of how I manage to make them, after testing about four variations and having some failures:

1. Take the margarine out of the fridge and let it come to room temperature. Don’t start with it cold, as you won’t be able to mix it well. In a large bowl, combine the soft margarine with the sheep cheese—yes, make sure that’s also at room temperature, not “rock hard.”
2. Mix well with a wooden spoon or by hand; it doesn’t matter if there are small pieces of cheese left—it's actually nice if it’s not all super creamy.
3. Take the yeast (if it’s fresh, crumble it with a teaspoon of sugar and 2 teaspoons of warm water); if it’s dry, just mix it with the sugar and yogurt. Let it sit for 5 minutes to activate, although sometimes I’m impatient and throw it in directly. It’s not a big deal.
4. Add the yogurt to the margarine and cheese mixture, along with the yeast. Mix until combined.
5. Now add the dried basil—2 heaping teaspoons. Mix to incorporate it throughout the dough.
6. Start adding the flour with a cup, not all at once, and knead until the dough easily comes off your hands and no longer sticks to the bowl. If it’s too tough, add a few drops of water. If it’s too soft, sprinkle in some more flour.
7. Once the dough is ready, cover it and let it rest for about 15-20 minutes, so the yeast can settle down and it won’t be too elastic when you roll it out.
8. Lightly flour the surface and preheat the oven to around 180°C. There’s no need to heat it too much, as we risk burning them without making them crunchy.
9. Roll out the dough to about 0.5 cm thick. The thinner it is, the crunchier they will be. The first time I made them too thick, and I didn’t like them. Cut strips with a serrated wheel (or a knife, but they look more rustic).
10. Line the tray with baking paper, align the strips of dough with a little space in between. Brush each one with ketchup using a brush, not too thick, so it doesn’t drip in the tray. Sprinkle salt and a bit more basil on top.
11. Place the trays in the oven in the middle for 15-20 minutes. You need to keep an eye on them after 15 minutes, as they can brown suddenly. When the ketchup starts to turn brown and the edges become crunchy, they’re ready. Don’t take them out too early, as they won’t dry well.
12. Let them sit in the tray for 2-3 minutes, then transfer them to a wire rack or cutting board to prevent sweating and keep them crunchy.

TIPS, VARIATIONS, AND SERVING IDEAS

Useful tips:

- Don’t insist on mixing the margarine until it’s fluffy. It’s not a cake; it’s perfectly fine if it remains slightly uneven.
- If you use saltier cheese, don’t add more salt to the dough, just on top.
- Brush the cheese straws with ketchup after placing them in the tray—otherwise, they’re hard to lift, and you’ll get messy.
- Don’t overcrowd the tray, as they puff up a bit while baking and may stick together.
- If you have patience, you can let them cool completely before eating, but honestly, I admit I’ve tried them warm and nothing bad happened.

Ingredient substitutions and adaptations:

- You can use butter instead of margarine; they taste even better, just make sure it’s at room temperature, not straight from the fridge.
- Sheep cheese can be replaced with hard cow cheese, a bit of saltier cottage cheese, or for a dairy-free version, a salty plant-based cheese (I’ve tried it with grated smoked tofu, and it works decently).
- For a gluten-free version: use a gluten-free flour mix (I’ve tried a store-bought combination; it turned out slightly crumbly but good for snacking).
- Ketchup can be replaced with diluted tomato paste mixed with a bit of sugar and salt.
- If you don’t have basil, oregano or dried rosemary works too, but don’t overdo it—rosemary is quite strong.

Recipe variations:

- Add a teaspoon of hot paprika to the dough for an extra kick.
- For kids or those more sensitive to salt, you can reduce the cheese and increase the yogurt.
- You can sprinkle a bit of sesame or cumin on top if you want the classic version of cheese straws, but with ketchup at the base, it’s more interesting.
- If you want to make them “vegan,” use plant-based cheese and soy or coconut yogurt.

Serving ideas:

- You can serve them as a snack with beer, alongside a cold lemonade, or as part of a platter with pickles.
- They’re good on their own, but if you want to elevate things, serve them with a garlic yogurt dip or a spreadable cream cheese.
- I also like to pack them for trips; they stay crunchy for two or three days, so they’re great as a snack on the go.
- For parties, I put them on the table with other snacks, and none are left behind.

Frequently asked questions:

1. Can I use only cow cheese instead of sheep cheese?
Yes, you can, just make sure it’s salty enough and dry (preferably hard sheep cheese). I’ve tried it with cottage cheese, but I had to add more salt and reduce the yogurt a bit, as it makes the dough too soft. The taste is different, but still good.

2. I don’t have yeast; can I use baking powder?
It works, but the texture will be a bit different, crumbly and less elastic. If you choose baking powder, use a teaspoon and skip the rising phase. Don’t let the dough rest too long; roll it out immediately.

3. Can the baked cheese straws be frozen?
Yes, I’ve tried it too. Place them in zip bags without stacking them too much. To revive them, put them in the oven for 6-7 minutes at 180°C, and they become crunchy again.

4. Can the dough be made the night before and left in the fridge?
Absolutely, it actually tastes better; the flavors develop more. Take it out of the fridge 20-30 minutes before rolling it out to relax.

5. Won’t they dry out too much with ketchup on top?
If you leave them in the oven too long, yes, they can dry out. It’s important to brush only a thin layer, not too thick, and to keep an eye on them towards the end of baking. A good quality, thicker ketchup doesn’t burn easily.

Nutritional values (approximate, for 1 large cheese straw):

A medium cheese straw (about 30-35 g) has around 140-160 kcal, with 7-8 g of fat (from margarine and cheese), about 3-4 g of protein, and 18-20 g of carbohydrates. Cheese straws aren’t diet food, but they don’t contain much sugar, so they’re not the kind of snack that will spike your blood sugar suddenly. The cheese adds some calcium and protein, although, let’s be honest, you don’t make them for their nutritional value. They’re great for snacking instead of chips. If you use lower-fat cheese or light margarine, you’ll cut some calories, but don’t expect them to be “light snacks.” For kids, I recommend not overdoing the salt from the cheese and choosing lower-fat options.

How to store and reheat

I keep them in a tin or a large jar with a lid. At room temperature, they last well for 3-4 days without getting soft or chewy. If you want to keep them extra crunchy, you can also leave them out in a clean cloth, but not for more than 2 days (otherwise, they dry out too much). To reheat, I put them in the preheated oven for 5 minutes at 180°C, or if I’m in a hurry, directly in a dry pan on low heat for a few seconds on each side. I don’t recommend microwaving them, as they become soft and lose their crunchy charm.

That’s how I make “cheese straws with ketchup and basil” when I want to relax with something quick and easy. They have an intense flavor, are easy to adapt, and honestly, the best ones are eaten straight from the tray while they’re still hot.

We mix the margarine (at room temperature) with the cheese, egg yolk, and yeast dissolved in a teaspoon of sugar. We add dried basil (I used two heaping teaspoons of dried and crushed basil leaves). We incorporate the flour, kneading until the dough no longer sticks to our hands. We let it rest for about 15 minutes. We roll out the dough on a floured work surface. We cut the pastries with a pastry cutter, place them on a baking tray lined with parchment paper, brush them with ketchup, sprinkle with salt and dried basil, then bake in a preheated oven at 180 degrees until they turn a nice golden color (the ketchup will give them a beautiful amber hue!). Enjoy your meal!

 Ingredients: 1 pack of margarine, 1 small yogurt (natural), 200 g of sheep cheese, 1 small pack of yeast, flour as needed (about 600 g), salt, 1 teaspoon of sugar, ketchup, dried basil

 Tags:  savory snacks snacks appetizers