Recipe of the Week: Cheddar Mini Crackers Recipe
This recipe for cheddar mini crackers produces a savoury shortbread type of cracker. You make them small -- about the size of a silver dollar or a Canadian loonie. They are delicious and well worth the trouble.
If you make these as mini crackers, you will have about four dozen. If you want to make them larger, as savoury biscuits, you will have about two dozen.
Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter
Best Cheddar Mini Crackers Recipe
2 1/2 cups all purpose flour
1 1/2 teaspoons sea salt
1/8 teaspoon cayenne pepper
1 cup butter, room temperature
2 cups Cheddar cheese
2 teaspoons fresh thyme, finely chopped
Shred the Cheddar cheese.
In your first bowl, mix together the flour, salt and pepper.
Using an electric mixer, cream the butter for two minutes. Mix in the shredded Cheddar cheese and the finely minced fresh thyme.
Add the flour mixture to the butter mixture. Mix on low speed until the dough forms a ball. Do not overbeat.
Flour a kneading surface. Put the ball of dough on this surface and knead lightly. Divide the dough in half. Roll each half into a cylinder that is approximately 1 inch in diameter.
Wrap each of these rolls in parchment paper and refrigerate. Cool in the fridge for at least one hour but not longer than 24 hours.
Heat your oven to 350°F when you are ready to bake the crackers.
Slice the chilled dough into circles, two dozen per roll, totalling four dozen.
Bake in heated oven until they are lilghtly brown. This takes about twenty minutes.
Remove your Cheddar mini-crackers from the oven and cool them on a wire rack. Eat and enjoy.
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