These light, crumbly, cheese-flavored crackers are always popular with my friends. They makethe perfect nibble with drinks or a delicious savory snack topped with a spoonful of a mild soft goat cheese and a piece of sun-blush tomato.
|1 1/3 cups all-purpose flour, sifted, plusextra for dusting||5 tablespoons butter, diced|
|1 teaspoon cayenne pepper||3/4 cups shredded sharp cheddar cheese|
Put the flour and half of the cayenne into a mixing bowl. Cut in the butter to make a soft, slightly crumblymixture, then stir in the cheddar cheese. Form into a soft ball of dough and knead briefly in the bowl untilthe cheese is evenly distributed. Wrap the dough in plastic wrap and chill for 30 minutes to firm up.
Line a large baking sheet with parchment paper. Roll out the dough on a lightly floured countertop into along rectangle about 23/4 inches wide and 1/4 inch thick. Cut into 1-inch-wide fingers and arrange, spacedapart, on the baking sheet. Chill for another 20 minutes to firm up. This help the crackers keep their shapeduring baking.
Meanwhile, heat the oven to 375ÅãF. Sprinkle the crackers with the remaining cayenne and bake for12 to 15 minutes until golden and crisp. Leave the crackers to cool on a wire rack, then store in an airtightcontainer for up to 3 days.
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