Cheddar Rosemary Crisps Recipes

CHEDDAR-ROSEMARY CRISPS

Steps:

• cream butter and grated cheddar. Add rosemary, pepper & salt. With mixer on low or by hand mix in flour until you can mold it by hand. With floured hands roll into 2 long rolls about 2" thick. Square the sides if you want square crackers. Wrap in parchment paper or plastic wrap and put in fridge for at least 2 hours, up to a couple days. slice logs, space on cookie sheets lined with parchment paper, bake at 300 F. for about 15 minutes (check after 10 minutes) Consider an egg wash to make crackers a little stronger for using with dips, etc. Cool on rack completely before storing.

CHEESE & ROSEMARY SHORTBREAD CRISPS RECIPE - (4.3/5)

Steps:

• 1 In a bowl, beat butter until smooth. In a separate bowl, toss together cheese, flour, rosemary, mustard, salt and pepper. Stir flour mixture into butter mixture, mixing until the dough comes together. Shape the dough into a log about 9 inches long, wrap with plastic wrap and refrigerate for at least 2 hours*. *NOTE: I froze these for about an hour and sliced them very easily. 2 Preheat oven to 325F. Slice the log into 1/4-inch rounds and place rounds 2 inches apart on a parchment paper-lined baking sheet. Bake on the middle rack of oven until cookies are lightly golden around the edges, about 20 to 22 minutes. Cool completely.

HOMEMADE CHEDDAR AND PECAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
• Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
• Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
• Preheat the oven to 350°F.
• Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.