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Rec: Cheddar Cheese Crackers
Joined: Dec 9, 2005
Posted to Thread #16508 at 11:52 am on Oct 18, 2009
Pat's note: These are thin and coin-sized and have a really nice flavor, not bland at all like I find many homemade crackers to be. The chef who brought them to a party I attended said she used Cabot sharp cheese.
Cheddar Cheese Crackers
3/4 cup plain flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 teaspoon black pepper, freshly ground
2-1/3 cups sharp Cheddar cheese, grated
1/4 cup unsalted butter, at room temperature
2/3 cup walnuts, chopped medium fine
In a small mixing bowl, stir together the flour, salt, cayenne pepper and black pepper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and beat on medium speed until combined. Add the flour mixture and beat on low speed until incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix in the walnuts on low speed. The dough should be fairly stiff, with small chunks of cheese and walnut visible. You can do these same steps with a mixing bowl and a wooden spoon, mixing the ingredients in the same order.
Transfer the dough to parchment paper, waxed paper, or plastic wrap and shape into a log about 1 inch in diameter. Wrap well and freeze until hard, about 2 hours. Or, gather the dough into a ball, flatten into a disk, wrap well in plastic wrap and chill in the refrigerator until firm but still pliable, about 1 hour.
Gather the dough into a ball, flatten into a disk, wrap well in plastic wrap, and chill in the refrigerator until firm but still pliable, about 1 hour.
Preheat the oven to 400F. Line a baking sheet with parchment paper or a nonstick liner.
Unwrap the log and cut crosswise into slices 1/8 to 1/4 inch thick. If you have shaped the dough into a disk, unwrap, place on a floured work surface, and roll out into a square or rectangle 1/8 to 1/4 inch thick. Using a pizza wheel or sharp knife, cut the dough into 1-inch squares, 1-by-2-inch rectangles, or whatever shape you like. Arrange the crackers on the prepared pan, spacing them about 1 inch apart.
Bake the crackers until golden brown on the edges and lighter in the center, 7-10 minutes, depending on size and thickness. Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container in a cool, dry place for up to 2 weeks.
Blue Cheese variation: Make dough as directed, substituting 2 cups (8 oz) crumbled blue cheese for the cheddar and 1 teaspoon crumbled dried or minced fresh sage for the cayenne pepper.
Yield: about 50 1-inch round crackers
Source: Tartine by Elisabeth M. Prueitt and Chad Robertson
Book notes: Be careful with cheese substitutions. A cheese with a high butterfat content, such as Brie or Camembert, will not work. Neither will very hard cheeses, such as aged pecorino, although you may add a few tablespoons of a hard aged cheese for flavor.
Other messages in this thread:
- 16508. Anyone here make Christmas baskets? Looking for new ideas and recipes :) - cheezz - 9:12pm on 10/17/09 (45)
- Pat - how far ahead can your Giant Chocolate Toffee Cookies aka Groaners be made? [NT] - cheezz - 9:14pm on 10/17/09
- Some reviews at Epi say they get dried out (see link). You could try a half batch and see for [LINK] - Pat-NoCal - 11:27am on 10/18/09
- or not stored properly... I'm also a great fan of the FoodSaver :) [NT] - cheezz - 7:09pm on 10/18/09
- Only recently acquired a Foodsaver and I'm loving it. [NT] - Pat-NoCal - 7:36pm on 10/18/09
- wigs - can the Salted Nut Bars (in T&T) be made ahead and frozen? [NT] - cheezz - 9:15pm on 10/17/09
- Yes, indeedy, cheezz! I make those and pop them into the freezer all the time. [NT] - wigs - 1:55pm on 11/01/09
- I don't know if you have tried these Lacy Chocolate Cookie Sandwiches [LINK] - orchid - 10:28pm on 10/17/09
- These sound great! How about parchment instead of buttered foil? [NT] - Meryl - 10:59pm on 10/17/09
- Oh yes, these DO sound really good! Do you know how long they will keep? [NT] - cheezz - 12:02am on 10/18/09
- To you both, Meryl and cheezz, and I need Sandi to jump in here about - orchid - 11:38am on 10/18/09
- These are my favorite cookies EVER. People go crazy over them! - Sandi in Hawaii - 11:32am on 10/18/09
- Thank you Sandi.....go with what Sandi says. ;0) [NT] - orchid - 11:40am on 10/18/09
- I was the lucky recipient of a packet of these, in humid Hawaii, and they remained crisp and - AngAk - 1:04pm on 10/19/09
- How far in advance can I make cookies? I want to make them in ... - elaine - 11:33pm on 10/17/09
- Biscotti tend to hold up well. Or how about doing some cookie dough logs and freeze, then pull - Pat-NoCal - 12:11pm on 10/18/09
- I've always got a couple of logs in the freezer during the holidays - have saved me many times! [NT] - cheezz - 7:16pm on 10/18/09
- For something a little different, how about coconut ice? [LINK] - Lana in FL - 12:34am on 10/18/09
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- good question! I hadn't noticed that...will have to improvise I guess. [NT] - cheezz - 7:17pm on 10/18/09
- ooooh, that's really pretty - kinda like coconut fudge! I'm adding it to the list :) [NT] - cheezz - 7:11pm on 10/18/09
- Gingerbread baked in mini loaf pans. [NT] - rosie - 9:22am on 10/18/09
- Rec: Cheddar Cheese Crackers - Pat-NoCal - 11:52am on 10/18/09
- Thanks Pat - I've made these and they really are good! [NT] - cheezz - 7:15pm on 10/18/09
- An english fruit cake will hold up well. [NT] - EvaN - 2:27pm on 10/18/09
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- This one sounds good, too! LOVE cheese... [NT] - cheezz - 7:50pm on 10/22/09
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- That's so sad. [NT] - lorijean - 10:21am on 10/20/09
- How do I get on your list of recipients?? [NT] - AngAk - 1:02pm on 10/19/09
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