American Cuisine
Ingredients:
- 1 egg.
- 50 g (½ stick) butter.
- ¼ cup olive oil.
- 1 heaped tbsp yogurt.
- 1 tsp black fennel seeds.
- ½ tsp red pepper flakes.
- 1 tsp dried thyme.
- ½ tsp salt.
- 1½ - 2 cups all-purpose flour, sifted.
Directions:
- Preheat oven to 190 degrees C (375 degrees
C).
- Line the molds you are planning to use on a
baking sheet.
- Combine the egg, butter, olive oil, yogurt,
black fennel seeds, red pepper flakes, thyme and salt in the bowl of a standup
mixer.
- Gradually add the flour half cup at a time,
kneading well after each addition. The resulting dough will be non-sticky
greasy dough.
- Cover the dough and let rest for 20 minutes.
- Roll out the rested dough as thin as you
can; if the dough is not rolled out thin, the cups will not be crispy.
- With a suitable cutter (bowl or large
cutter), cut out the dough and place on top of the tins (or mold) your will be
using.
- Keep in mind that the size of each cut out
dough should be large enough to cover the mold.
- Bake in preheated oven about 25 to 30
minutes or until golden
brown.
- Remove from oven and let cool.
- You use the crispy cups to serve in the
different salads or the deep sauces.