Having a week off of work means I’ve got a little more time on my hands…thus the flurry of posts – don’t get used to it :-)
Felt like having some cheese crackers today.
I didn’t have a recipe, but figured, it couldn’t be too difficult….cheese, butter, flour, water…maybe some pepper or something else.
Anyhow, I decided to wing it, and in hindsight it would have been better to look-up a recipe, but self-experimentation is just the way I swing. They turned out just fine, and the kids will love them – they just don’t have enough oomph for my taste. The measurements were spot on, but they just needed more flavour. Next time, I’m going to add fresh rosemary or thyme from the garden, fresh cracked pepper, and some sort of parmesan. Will also roll them a little thinner, as they really puffed-up. Maybe it is better to call these mini-scones, instead of crackers.
1 cup spelt flour (or wholewheat)
optional **1-2 TBSP of fresh herbs chopped finely (I’d use rosemary, thyme, paprika or cayenne – not together)
1 TBSP of freshly ground pepper
3 TBSP of butter – cubed (unsalted)
8 ounces of cheddar or parmesan – grated
2-3 TBSP of cold water
Cut two pieces of parchment paper the size of a cookie sheet
Did these in the food processor. Add flour and herbs and cubed butter pulse until mixture is mealy/breadcrumb-like (5 pulses). Add cheese, and repeat 5-8 pulses, to achieve breadcrumb-like texture. Add a TBSP of water, pulse…pulse…pulse…add another, repeat pulsing action. The dough should be coming together almost into a ball – you might only need 2 TBSPs…it sort of depends on your flour/butter ratio. If a ball hasn’t formed yet, add the last TBSP of water and pulse several times.
Take ball and put onto one of the pieces of parchment paper, cover with the second piece of parchment paper. Using a rolling pin, roll out dough until it is 1/8″ thick…maybe even a little thinner, because these suckers really puff-up. Put the rolled out paper covered dough into the freezer for an hour. Wait patiently, maybe even clean-up after yourself. Take out of freezer. Set the oven for 350F.
Take the top piece of parchment paper off and transfer to the cookie sheet. Using a sharp knife cut the flattened dough into long strips about 2″-3″ wide and then into triangles (could do squares too). Separate triangles from bottom piece of parchment paper (if you’re like me, you’ve just cut into and torn the parchment paper, rending it useless). Place triangles onto parchment paper-lined cookie sheet. Bake for 20 mins. Check at around 10-12 mins, as they’ll be browning. Depending on the actual temperature of your oven, they might take less time then mine did (my oven cooks low).
Take out of oven and let cool on rack.