I tore this recipe out of the November 2011 Issue of Western Living Magazine. It’s really simple, but is one of those recipes that seems gourmet and is a real crowd pleaser!
Ingredients:
~ 3/4 cup all-purpose flour ~ 1/4 cup finely chopped walnuts or pecans (optional) ~ 2 tsp chopped fresh rosemary or thyme ~ 1.2 tsp salt ~ 1.4 cup butter, chopped into pieces ~ 1 cup grated aged cheddar, parmesan, gouda, gruyere or other flavorful cheese (I always use gruyere) ~ 1/4 cup half & half (or milk)
Instructions:
In the bowl of a food processor, combine flour, buts, herbs/spices and salt. Pulse to combine. Add butter and cheese and pulse until well blended and crumbly. Add cream/milk and pulse just until the dough comes together in a ball. Shape dough into a log, wrap in plastic wrap and refrigerate for up to a week or freeze for up to 6 months.
When you’re ready to bake, preheat the oven to 350F. Let dough stand at room temperature until it is just thawed enough to slice easily. Cut dough into 1/8-inch-thick slices and place on an un-greased or parchment-lined baking sheet. Bake for 10-12 minutes, until pale golden around the edges. Makes about 2 dozen crackers.
Notes & Tips:
– I love this recipe because you can make a big batch and keep a few rolls in the freezer to slice and bake if you need some last minute crackers. – Allow the crackers to dry until crisp before storing in a container (the moisture must be all out or they will mould quickly due to the moisture). – This recipe does not work well with alternative flours (trust me, I’ve tried quite a few). Definitely stick to the white, all-purpose flour here. Full details: http://ift.tt/1Ph0dF6
bon appetit
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