Cheez-it-ish Crackers: Difference between revisions
From McGough's Recipes
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Makes about 50 crackers | Makes about 50 crackers | ||
=== Ingredients === | ===Ingredients=== | ||
* 8 tablespoons (1 stick) cold unsalted butter, cut into 16 pieces | * 8 tablespoons (1 stick) cold unsalted butter, cut into 16 pieces | ||
* ¼ pound | * ¼ pound Gruyère, Comté, or Emmenthal, grated (about 1 cup) | ||
*½ teaspoon salt | *½ teaspoon salt | ||
* ⅛ teaspoon freshly ground white pepper | *⅛ teaspoon freshly ground white pepper | ||
* Pinch of Aleppo pepper (see Sources) or cayenne (optional) | *Pinch of Aleppo pepper (see Sources) or cayenne (optional) | ||
* 1 cup plus 2 tablespoons all-purpose flour | *1 cup plus 2 tablespoons all-purpose flour | ||
===Directions=== | ===Directions=== | ||
# Put the butter, cheese, salt, white pepper, and Aleppo pepper or cayenne, if you're using it, in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds Add the flour and pulse until the dough forms moist curds again -- these will be larger. There are times, though, when you pulse and pulse and never get curds -- in that case, just process for a minute, so that everything is as moist as possible. | #Put the butter, cheese, salt, white pepper, and Aleppo pepper or cayenne, if you're using it, in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds Add the flour and pulse until the dough forms moist curds again -- these will be larger. There are times, though, when you pulse and pulse and never get curds -- in that case, just process for a minute, so that everything is as moist as possible. | ||
# Turn the dough out onto a work surface and knead it gently until it coms together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour, or for up to 3 days. | #Turn the dough out onto a work surface and knead it gently until it coms together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour, or for up to 3 days. | ||
# Center a rack in the oven and preheat the oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper. | #Center a rack in the oven and preheat the oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper. | ||
# Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch thick. Using a small cookie cutter -- I use a cutter with a diameter of about 1¼ inches -- cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk chill , and roll them out to make more crackers Place the rounds on the baking sheet, leaving a scant inch between the rounds. | #Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch thick. Using a small cookie cutter -- I use a cutter with a diameter of about 1¼ inches -- cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk chill , and roll them out to make more crackers Place the rounds on the baking sheet, leaving a scant inch between the rounds. | ||
Store packed in an airtight tin, the crackers will keep for at least 4 days. The dough may be frozen - for ease, freeze after rolling dough between paper, thaw until just softened before baking. | Store packed in an airtight tin, the crackers will keep for at least 4 days. The dough may be frozen - for ease, freeze after rolling dough between paper, thaw until just softened before baking. You can also make it simpler by dividing dough into thirds and shaping each piece into a log. Wrap the logs in plastic and chill for at least 3 hours - or freeze them - then slice them into rounds that are a scant 1/4 inch thick. Bake just as you do the cutouts. | ||
from ''Around my French Table'' by Dorie Greenspan | from ''Around my French Table'' by Dorie Greenspan | ||
Revision as of 16:44, 2 July 2022
Makes about 50 crackers
Ingredients
- 8 tablespoons (1 stick) cold unsalted butter, cut into 16 pieces
- ¼ pound Gruyère, Comté, or Emmenthal, grated (about 1 cup)
- ½ teaspoon salt
- ⅛ teaspoon freshly ground white pepper
- Pinch of Aleppo pepper (see Sources) or cayenne (optional)
- 1 cup plus 2 tablespoons all-purpose flour
Directions
- Put the butter, cheese, salt, white pepper, and Aleppo pepper or cayenne, if you're using it, in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds Add the flour and pulse until the dough forms moist curds again -- these will be larger. There are times, though, when you pulse and pulse and never get curds -- in that case, just process for a minute, so that everything is as moist as possible.
- Turn the dough out onto a work surface and knead it gently until it coms together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour, or for up to 3 days.
- Center a rack in the oven and preheat the oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.
- Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch thick. Using a small cookie cutter -- I use a cutter with a diameter of about 1¼ inches -- cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk chill , and roll them out to make more crackers Place the rounds on the baking sheet, leaving a scant inch between the rounds.
Store packed in an airtight tin, the crackers will keep for at least 4 days. The dough may be frozen - for ease, freeze after rolling dough between paper, thaw until just softened before baking. You can also make it simpler by dividing dough into thirds and shaping each piece into a log. Wrap the logs in plastic and chill for at least 3 hours - or freeze them - then slice them into rounds that are a scant 1/4 inch thick. Bake just as you do the cutouts.
from Around my French Table by Dorie Greenspan
