Spicy Cheddar Croustillants
Submitted by: kchef
The dough for these crackers (made with flour, butter, cheddar & parmesan cheeses, and seasoned with ground mustard & ground red pepper) is made in the food processor, then chilled to slice and bake later.
Ingredients
- 2 cups extra sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 6 tablespoons unsalted butter
- 1 cup unbleached all purpose flour
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 2-3 tablespoons fresh chives
- 1 teaspoon Kosher salt or coarse sea salt
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Method
Combine cheeses, butter, flour, mustard, and cayenne pepper in the bowl of a food processor. Pulse several times until crumbly. Transfer to a piece of plastic wrap and shape into a log about 2 inches in diameter and 6-7 inches long. Roll the log and work it into a smooth, cylindrical shape. Refrigerate at least 1 hour or overnight. (Can make 2-3 days ahead.) Preheat the oven to 350 degrees. Unwrap the dough and slice into 1/2-inch thick slices. Arrange on un-greased baking sheets about 2 inches apart. Sprinkle with chives and salt. Bake 1 sheet at a time until golden brown, about 10-15 minutes. For crispy crackers, bake up to 3 minutes longer, but avoid browning the edges to keep them from tasting bitter. Remove from oven to a platter and serve at once.
Notes:
Number of Servings: 2 dozen
Submitted by: kchef ( See all of kchef Recipes )
