These savory, garlic-infused crackers are decadently buttery and a perfect match for a great bottle of Chardonnay or Bordeaux. Their delicate texture crumbles on the tongue as the spices come out to play on your tastebuds.
|1 3/4 cup unbleached all-purpose flour||1/4 teaspoon cayenne pepper|
|1 cup very finely grated Cheddar cheese||1 small clove garlic, minced|
|1 teaspoon coarse kosher salt||16 tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes|
|1/4 teaspoon ancho chile powder|
Mix the flour, cheddar, salt, ancho chile powder, cayenne and garlic in a food processor by pulsing a few times, then add the butter and process until a crumbly dough forms.
Divide the dough evenly into two balls and place each on a large sheet of plastic wrap. Wrap the dough tightly and use the plastic to shape each ball into an 8-inch log approximately 1 inch in diameter.
Refrigerate the logs for 1 hour.
Preheat the oven to 350 and line two baking sheets with parchment paper or a Silpat liner.
Cut each log into 1/4-inch rounds and place on the prepared baking sheets. Bake for 20 minutes, or until the tops are dry and bottoms are golden brown.
Cool completely on a rack. The crackers can be stored at room temperature in an airtight container for about a week, or frozen for about a month.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf