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cheddar biscuit crackers recipe

Written on Monday, August 8, 2016 | 5:29:00 PM



MAKES: 24 CRACKERS

Ingredients : 
- 1 cup all-purpose flour, plus more for rolling
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon cornstarch
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ cup (1 stick; 4 ounces) unsalted butter, cold and cut into 8 pieces
- 3 tablespoons ice water

Preparation Method :
1) Preheat the oven to 350°F (see notes). Line two baking sheets with silicone baking mats or parchment paper and set aside.

2) In a food processor, combine the flour, cheese, cornstarch, cayenne, and salt and pulsate to combine, 5 seconds.

3) Add the pieces of butter and pulsate until a crumbly dough forms, 10 seconds, then with the motor running, slowly pour in the ice water and pulsate until a dough ball forms, 10 seconds. Carefully remove the dough from the food processor and form into two logs, each about 6 inches long, and cover with plastic wrap. Freeze for 30 minutes, then remove from the freezer and slice each log into thin crackers.

4) Lay the dough disks on the prepared baking sheets and bake for 15 minutes, or until the edges are starting to brown (see notes). Remove from the oven and allow to cool before serving.

NOTES :
Instead of freezing for 30 minutes and then slicing and baking the crackers, you can leave the plastic-wrapped dough in the refrigerator overnight and then slice and bake them the next day. Baking times may vary depending on how thickly you have cut your crackers. I like to make them thin (about ⅛ inch thick).




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