Cheddar Cheese Crackers

Cheddar Cheese Crackers

Today I am posting another version of the popular "crackers" served as appetizers. This recipe if from our daughter Barbara and was one tht a chef demonstrated at a cooking class that Barbara attended. Thank you for sharing Barbara!

Ingredients:

3/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon Cayenne Pepper

3/4 teaspoon freshly ground black pepper

2 1/3 cups grated Sharp Cheddar cheese

1/4 cup unsalted butter, room temperature

2/3 cup walnuts, chopped medium fine

***

Directions:

In a small bowl, sift together the flour, salt, cayenne pepper, and black pepper. Set aside. In the bowl of a stand mixer fitted with a 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 walnuts visible.

*

Transfer the dough to parchment paper, waxwed paper, or plastic wrap and shape into a log about 1" 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.

*

Preheat the oven to 400 F. Line a baking sheet with parchment paper or a non-stick liner.

*

Unwrap a 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 swuare or rectangle 1/8 to 1/4 inch thick. Using a pizza wheel or sharp knife, cut the dough into 1 inch squares, 1 x 2 inch rectangles or whatever shape you like. Arrange the crackers on the prepared pan spacing the about 1 inch apart.

*

Bake the crackers until they are brown on the edges and lighter in the center, 7 to 10 minutes, depending on size and thickness. Transfer to a wire rack and let cool completely. The crackers will keep in an air tight container in a cool place for up to 2 weeks.

*

Blue Cheese Crackers Variation: Make the dough as directed, substituting 2 cups (8 ounces) crumbled blue cheese for the cheddar cheese and 1 teaspoon crunbled sage or minced fresh sage for the cayenne pepper. Cut and bake as directed.