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&title;Michelle LettrichMichelle LettrichMichelle says these homemade cheese crackers are spicy, buttery, and
totally addicting. Based on a recipe from Robyn Stone’s Add
a Pinch cookbook of Southern classics (Clarkson Potter,
2017, 978-0553496413), they seem a little bland to European
palates so I made a few changes (see below).The fat content of cheese varies between dairies and
brands, so if the dough seems unduly stiff, add more butter rather
than more cheese. The original also used powdered garlic (⅛ tsp),
but it’s such a tiny quantity that I have replaced it
with paprika and doubled the quantities of the other spices.Using an electric mixer on medium speed, beat together the
until fluffy, about 3 minutes. Reduce
the mixer speed to low and mix in the , . Using a
silicone spatula, stir in the
half a cup at a time, until the ingredients are well combined
and a dough forms.Turn the dough out onto a piece of parchment paper or
plastic wrap and shape it into a 1-inch-diameter log. Twist
the ends of the parchment or plastic wrap to seal. Refrigerate
for .Line a baking
sheet with parchment paper or a silicone baking mat.Remove the dough from the refrigerator, unwrap, and place
on a cutting board. Cut the log into ⅛ ″-thick slices and
place ¼ ″ apart on the prepared baking sheet.Bake until light golden brown, about 15 minutes. Gently
slide the crackers off the paper or mat onto a wire rack and
allow them to cool completely.Makes a wonderful pre-dinner nibble or an anytime snack.The crackers can be stored in an airtight container at room
temperature for up to 1 week, but my guess is they won’t be
around by nightfall.Timings underlined in red are in addition to
the preparation time (eg dough rising)