This is another recipe based on one I tried from the December/January 2013 Cook’s Country. The full recipe and accompanying article, with a number of very yummy-sounding modifications, is here. As always, the original article and original version they came up with are highly recommended.
This recipe so far has been “meh” for me, and much liked by my mom, dad and sister.
I have some ideas for my own variations:
- Not using cheddar cheese that is quite so sharp (I used some 3-year old Tillamook extra sharp white cheddar, and it’s definitely extra sharp).
- I think I may also try using some different flours than just plain unbleached all-purpose wheat flour. Teff flour from Bob’s Red Mill has an interesting taste.
- Or if I wanted to get really crazy, I could try cooked & pureed scarlet or golden lentils.
- And I definitely want to try this with some herbs added in next time, dried parsley at the minimum, maybe also some chipotle chili powder to give the crackers a little bit of a smoky flavor.
If I try any of those variations and they work out, I’ll try to remember to post them.
- 8 ounces shredded cheddar cheese (approx. 2 cups, but it is HIGHLY recommended you weigh this out, shredded cheese varies a lot by volume)
- 7-1/2 ounces (1-1/2 cups, again PLEASE weigh this out for this recipe) all-purpose flour
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 Tbsp (1/2 cup) unsalted butter, cut into 1/2″ cubes and chilled
Mix shredded cheese, flour, pepper & paprika in a food processor until well mixed, about 30 seconds.
Add in butter, mix until it resembles wet sand, about 20 seconds more.
Depending on how dry the mixture is, you may want to add in cold water a teaspoon at a time to help the mixture form a dough ball. In my case, it formed a dough ball without any extra water.
Take dough out of the food processor, split into two or three pieces. Roll each piece on countertop until it is a log about 1 inch in diameter. Wrap logs in waxed paper, chill in refrigerator for at least 1 hour.
Slice logs into 1/4 inch slices, bake on parchment paper at 350 degrees for 20-30 minutes until golden brown at the edges. It will take a couple tries at first to figure out how much you want to cook these, as they can be anything from moderately crispy to really crispy.
Also, you can bake two baking sheets of this a time, one upper-middle and one lower-middle, but be sure to switch sheet positions halfway through baking time if you do this.