Saturday, May 21, 2011

Tangy Cheese Crisps

These are quick, simple, and can be made ahead on a rainy day when you feel like being creative! You could darn socks and sew on loose buttons too, but that wouldn’t be as much fun! They rate top marks for flavor and texture.

Tangy Cheese Crisps:
1 c. all-purpose flour

¼ tsp. salt
⅛ tsp. cayenne pepper
1 tbsp. dried parsley flakes
4 oz. strong, aged cheddar, diced
1/3 c. cold butter, diced (no substitutes)
Coarsely ground pepper, as garnish
Salt, for sprinkling
Place flour, seasonings, and parsley in food processor, whirling a few seconds to combine. Add diced cheese, processing until mixture resembles coarse crumbs. Add diced butter. Process until mixture forms a ball. Stop the machine from time to time, scraping down sides. Divide mixture into two balls, rolling each into a log. Sprinkle coarsely ground pepper over two sheets of wax paper. Roll each log over it. Cover each log with wax paper and refrigerate - or place in a plastic bag, chilling until needed. 

Our Taste-Testing Panel approves!

Preheat oven to  375 deg. F. Cut each log into 15 - ⅓-in. slices. Place on baking sheet covered with parchment paper. Sprinkle with salt. Bake 10-12 min. until golden and crisp around the edges. Serve warm or cold.

Form into two logs and roll in coarsely ground pepper

Slice each log into about 15 rounds

Quick and easy to make, these popular nibbles go fast!

No comments:

Post a Comment

Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!