Wednesday, December 29, 2010
Savory Double Cheese Crackers a.k.a. What to drink with your Champagne on NYE
Actually these crackers are good with just about anything to drink from Coca Cola to milk, though my sister would like to cast her vote for red wine. We like our ripple, what can I say?
But the real beauty to these is that you can make them ahead, keep a log in your fridge for up to three weeks and slice and bake when needed. Because there's no egg in the dough, you're good to go. You can also bake them off and freeze them and then just reheat in a low oven. But I can't imagine there being any left to freeze once you've baked them. As soon as that savory cheddary goodness hits the air waves in my house, it's game over.
Although Rebecca suggests using your mixer to put these together, you can also use a good old wooden spoon and large bowl. Just be sure your butter is at room temp and to cream it thoroughly with the cheese before adding the rest of the ingredients. My little Kitchen Aid struggled a bit (the dough gets very stiff) so I ended up dumping everything into a large bowl and finishing mixing them by hand. You'll appreciate having done the arm exercise afterwards, trust me.
So what apps are you making for NYE and what are your plans?
Savory Double Cheese Crackers
* Adapted from Rebecca Rather
* Don't slice these too thin or they won't come out 'crackery'. Remember they won't rise much so what you cut is what you'll end up with when they come out.
* If I were you, I'd double the recipe since it keeps so well:)
1 stick (1/2 cup) unsalted butter, at room temp
2 cups freshly grated extra sharp Cheddar cheese (about 8 oz)
1 cup grated Parmesan or Manchego (about 4 oz)
1 cup all purpose flour (use a light hand when measuring or sift the flour first)
1/4 teaspoon table salt plus a healthy pinch
1/4 teaspoon cayenne pepper
3/4 teaspoon mustard powder (I prefer Coleman's brand)
1/4 teaspoon paprika
1/2 cup chopped toasted pecans or walnuts
Using an electric mixer with the paddle attachment, beat the butter and cheeses on medium speed until combined, about 1 minute. Add the flour, salt and cayenne pepper, dried mustard and paprika and beat on low speed until combined. Stir in the pecans or walnuts. Divide the dough in half; shape each half into a roll about 2 inches in diameter and 8 to 10 inches long. Wrap in wax paper and chill for at least 4 hours or overnight.
Preheat the oven to 350 F. Grease baking sheets with butter or cooking spray or line with silicone liners. Unwrap the dough and slice into scant 1/4-inch rounds. Place the rounds on the prepared baking sheets about ½ inch apart. Bake until the cookies are lightly browned around the edges and crisp, about 10 minutes.