Paprika crackers, Murcian crespillos recipe
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Total: 25 min Diners: 6
It’s been a year since the end of tapas in the bars of the bars in Spain, those meetings at aperitif time to enjoy a vermouth or a few cool beers pecking olives, banderillas, chips or the most popular appetizer of the local shared plate on crowded bars.
Now that the social distance is or should be a maximum, the meetings have decreased the number of members and have moved to the terraces or the private sphere of the houses. And, for those moments of leisure at home, a very simple recipe that, in addition, is very easy and is done in a moment.
These Murcian crespillos are especially typical of the towns of Cartagena and Lorca, where you can buy them in almost any bakery. They are crackers that are given a touch of paprika and to make them you only need a few ingredients that almost always usually have in the houses.
Besides being very easy, if stored in a cellophane bag inside a lid that closes well or in a jar with airtight seal for cookies hold several days crunchy.
Although the traditional ones only have sweet paprika, we can give them a punch of flavor if we give them a personal touch with a little spicy paprika or ground cayenne.
How to make crespillos, the typical paprika crackers from Murcia
Ingredients
. Wheat flour, 250 g Extra virgin olive oil, 100 ml White wine, 50 ml Water, 50 ml Salt, 5 g Sweet paprika, one teaspoon Royal yeast-type chemical impeller, 1/2 teaspoon Salt flakes, for sprinkling Ground cayenne (optional)
Step 1
In a wide bowl put the sweet paprika and salt. Add the water little by little, stirring with a whisk so that the salt and paprika dissolve well. Add the white wine and the extra virgin olive oil and mix everything well with the whisk.
Step 2
Mix the flour with the impeller and sift it over the liquid mixture.
Step 3
Mix everything with a wooden spoon and knead lightly until you can form a ball. It is not advisable to knead too much because we are not interested in developing gluten, because that would make the cookies become leathery. When we have our ball of dough, wrap it in plastic wrap and let it rest for half an hour in a cool place or in the refrigerator if it is very hot.
Step 4
Stretch the dough with the help of a rolling pin until you have a sheet less than half a centimeter thick and cut the crespillos with the help of a pastry cutter or a knife. In Cartagena they are usually round while in Lorca they are usually square, but you can give them the shape you like. The advantage of giving them square, rectangular or rhombus shape is that we will not have any leftover trimmings that we have to reamass them.
Step 5
Place the crespillos on a tray lined with baking paper, leaving some space between them, prick them a little with a fork, brush them with beaten egg and sprinkle with salt flakes.
Step 6
Bake in a preheated oven at 180°C for about 20 minutes or until we see that our paprika cookies are golden brown. As each oven is different, baking times are always approximate and the first time you make them you should be aware to calculate the time they need in your oven.
Step 7
When the crespillos are ready, take them out of the oven, sprinkle them with a little ground cayenne (optional) and let them cool on a rack. When they are cold they will be much crispier and can be stored in a jar or jar that closes very well.
Step 4
Step 4
