After our new (Nov./Dec. 2018) Cuisine At Home magazine arrived, Barry couldn’t stop thinking about the Mini Cheese Crackers featured on p. 18. They provided several suggestions of cheese-herb combinations. He used sharp Cheddar and added about 1 teaspoon of dried rosemary; everything else remained the same in their basic recipe.
Although he usually leaves the baking to me, he took over the cracker making and baking and was quite pleased with the results. So was I!
Mini Cheese Crackers -- Cheddar & Rosemary (Barry’s version of the Cuisine At Home recipe) (they say it makes 11 dozen; we didn’t get that many)
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
4 tablespoons cold butter, diced
1 teaspoon chopped dried rosemary (this was our addition to their basic recipe
8 ounces shredded sharp Cheddar cheese (their original basic recipe called for Gruyére)
3 to 4 tablespoons cold water (it took an additional 2 to 3 tablespoons to get it to round into a ball)
- Preheat oven to 350° with racks in upper and lower levels. Line baking sheets (we used two) with parchment.
- Pulse together flour, salt, and pepper in a food processor.
- Add butter and pulse until pea-sized.
- Add cheese and pulse until dough resembles coarse meal.
- Gradually pulse in water (a little at a time) until dough begins to form into a ball.
- Remove from processor and round up dough into a compact ball, flatten, and then roll between 2 pieces of parchment to 1/8” thick.
- Cut dough into 1” pieces using a pizza cutter, or use a 1” cookie cutter.
- Transfer to prepared baking sheet.
- Bake crackers until golden and crisp, 15 to 20 minutes (took longer for Barry’s batch), rotating halfway through.
- Transfer crackers on parchment to a wire rack; cool completely.
- Store crackers in an airtight container for up to 1 week.
Cheesy Choices:
Parmesan & Sage: 8 oz. shredded aged Parmesan / 1 tsp. rubber sage / 1/2 tsp. garlic powder / decrease black pepper to 1/2 tsp.
Manchego & Cayenne: 8 oz. shredded aged Manchego / 1/4 tsp. cayenne pepper / decrease black pepper to 1/2 tsp.
Blue Cheese & Rosemary: 6 oz. blue cheese (such as Maytag), crumbled / 2 tsp. minced fresh rosemary / decrease black pepper to 1/2 tsp / omit water
Recipe without photos . . .
Mini Cheese Crackers -- Cheddar & Rosemary (Barry’s version of the Cuisine At Home recipe) (they say it makes 11 dozen; we didn’t get that many)
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
4 tablespoons cold butter, diced
1 teaspoon chopped dried rosemary (this was our addition to their basic recipe
8 ounces shredded sharp Cheddar cheese (their original basic recipe called for Gruyére)
3 to 4 tablespoons cold water (it took an additional 2 to 3 tablespoons to get it to round into a ball)
- Preheat oven to 350° with racks in upper and lower levels. Line baking sheets (we used two) with parchment.
- Pulse together flour, salt, and pepper in a food processor.
- Add butter and pulse until pea-sized.
- Add cheese and pulse until dough resembles coarse meal.
- Gradually pulse in water (a little at a time) until dough begins form into a ball.
- Remove from processor and round up dough into a compact ball, flatten, and then roll between 2 pieces of parchment to 1/8” thick.
- Cut dough into 1” pieces using a pizza cutter, or use a 1” cookie cutter.
- Transfer to prepared baking sheet.
- Bake crackers until golden and crisp, 15 to 20 minutes (took longer for Barry’s batch), rotating halfway through.
- Transfer crackers on parchment to a wire rack; cool completely.
- Store crackers in an airtight container for up to 1 week.
Cheesy Choices:
Parmesan & Sage: 8 oz. shredded aged Parmesan / 1 tsp. rubber sage / 1/2 tsp. garlic powder / decrease black pepper to 1/2 tsp.
Manchego & Cayenne: 8 oz. shredded aged Manchego / 1/4 tsp. cayenne pepper / decrease black pepper to 1/2 tsp.
Blue Cheese & Rosemary: 6 oz. blue cheese (such as Maytag), crumbled / 2 tsp. minced fresh rosemary / decrease black pepper to 1/2 tsp / omit water
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