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We like to freshly
grate our own medium to sharp cheddar for this recipe, which is the least
expensive and freshest way to go. A bag of shredded cheese works fine,
just buy it fresh for the recipe and choose the finer grated pieces.In
a large bowl, combine cheese, flour, and butter which has been cut into
small chunks. Rub together with your fingers to form a soft dough. Add
the CHIVES and salt about halfway through the mixing process. Once the
dough is holding together, roll into a long sausage the same as a roll
of sugar cookie dough. Cover the roll snugly with saran wrap and chill
until ready to use. The dough does need to chill for at least several
hours or it won't slice into nice thin rounds. Preheat oven to 425?. Spray
one or two cookie trays well with vegetable oil spray–the crackers can
stick and crumble if you don't. Slice the dough into thin (about 1/8")
rounds. Place in rows on the trays, sprinkle with SESAME, POPPY or CARAWAY
SEEDS. We use a sprinkle of kosher flake salt on the caraway crackers.
Bake for 8-10 minutes, until golden brown. Remove from the pans right
away with a thin metal spatula. Serve warm or room temperature.
Prep. time: 15 minutes plus chilling time
Baking time: 8-10 minutes
Yield: 48 or so thin crackers
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