Lomnicke Suchary

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds (optional) 1 teaspoon caraway seeds (optional)
• 1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, salt, paprika, and caraway seeds (if using).
3. 3.
   Gradually add the water to the dry ingredients, mixing well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Roll out the dough to a thickness of about 1/4 inch (0.6cm) and cut it into small rectangular pieces.
6. 6.
   Place the biscuits on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
7. 7.
   Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the biscuits.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Experiment with different spices like garlic powder or onion powder for added flavor.
• Serve the biscuits warm for an extra crispy texture.

Serving advice

Lomnicke Suchary are best served as a snack or as an accompaniment to soups and stews. They can be enjoyed on their own or dipped into your favorite sauce or spread.

Presentation advice

Arrange the Lomnicke Suchary on a platter or in a basket for a rustic presentation. You can also sprinkle some paprika or caraway seeds on top for an extra touch of flavor and visual appeal.