Make-Ahead Buttery Cheese Black Pepper Cracker Crisps |
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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 3 |
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These take only minutes to prepare on your food processor, better make a ton of these buttery thin crackers, I assure you they won't even make it to the freezer lol! The dough can be frozen the wrapped tightly in plastic wrap then in foil and frozen for up to 3 months. The garlic powder is optional, if you are a garlic-lover then add it in! Ingredients:
1/2 cup butter, softened (no substitutes) |
3/4 lb grated old cheddar cheese |
1 large egg yolk |
3 teaspoons coarse black pepper (can use more or less) |
1/2-1 teaspoon garlic powder (optional) |
1 cup flour |
1 teaspoon mustard powder |
1 teaspoon salt (can use slightly less salt if desired) |
kosher salt (optional) |
Directions:
1. In a food processor blend the softened butter with shredded cheese, egg yolk, black pepper and garlic powder (if using) process until smooth; add in flour, dried mustard powder, and salt; process until just combined.
2. Place the dough onto a clean work surface.
3. Divide into three potions.
4. Transfer each section to wax paper and shape each section into about 7-inch logs, about 1-1/2 inch thick.
5. Chill the logs until very firm (about 3 hours).
6. At this point you can place the logs on flat sheet and freeze until firm, wrap in plastic wrap then tightly in foil and freeze up to 3 months.
7. Set oven to 350 degrees (rack set to middle position).
8. Line a baking sheet with parchment paper.Slice the cold dough into about 1/8-inch thick.
9. Arrange each slice on baking sheet 1-inch apart.
10. Sprinkle very lightly with kosher salt if desired.
11. Bake for 10-12 minutes.
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