Cuisinart Stand Mixer Blog |
April 13, 2009 | Cuisinart Original Feature
Say Cheese!
Posted by: Jennifer Perillo
I’ve never been one for fad diets. In fact, I’ve never been one for diets. Instead, I try to eat balanced meals, always remembering moderation is the key to a healthy lifestyle. That is except for the times I encounter a box of cheese crackers. If you’re a parent, then you likely have goldfish or cheddar bunnies lining the shelves of your pantry. If you think you’ll ever have kids, buy stock in Pepperidge Farm or Annie’s Organic. These snacks are addictive for both parent and child. An even easier, and tastier, alternative is to make your own.The two main ingredients are butter and cheese, so go the extra mile when ingredient shopping. Choose your cheddar, from mild to extra-sharp, depending on your preference. Reach for a creamy, premium brand butter—I’ve been enjoying Kerrygold these days. You’ll notice the difference in the look, taste and texture the minute you open the package. The extra cents will justify themselves on first taste.
Most recipes call for prepping the dough in a food processor. When I came across a technique from a recipe bu Edna Lewis and Scott Peacock using an electric mixer, I knew it was the way to go. This way the cheese would stay in larger pieces instead of getting cut into the butter by the blades of the processor. I swapped seltzer for water in the original recipe figuring the carbonation would lighten up the texture even more. You can make them a few days ahead and store in an airtight container, but they’re so darn good you’ll have a hard time keeping the container filled for long.
Cheddar Cheese Crackers
I kept this recipe mild for the kiddies but you can certainly punch up the flavor in these addictive crackers with a hit of cayenne pepper or mustard powder.
Makes 4 to 5 dozen
Adapted from Edna Lewis and Scott Peacock as featured in Food & Wine.
1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
2 cups shredded cheddar cheese, about 6 ounces
4 ounces butter, at room temperature
2 tablespoons cold seltzer
1. Preheat oven to 400º. Prepare baking sheets with parchment paper or silicon liners.
2. Whisk flour, salt, paprika, and pepper together in a bowl until blended; set aside. Using the paddle attachment, beat butter and cheese in the bowl of your Cuisinart Stand Mixer until creamy. Add the seltzer and beat until well blended.
3. Starting on speed 1 and gradually increasing to speed 6, add the flour mixture until it is incorporated and forms a ball. Divide dough into thirds, refrigerating each section until ready to roll out.
4. Place a piece of dough on a lightly floured surface, cover with wax paper and using a rolling pin, roll out to 1/4-inch thickness. Cut into assorted shapes with a sharp paring knife or use decorative cookie cutters dipped in flour. Transfer to prepared cookie sheet and bake 8 to 11 minutes (smaller shapes will cook faster), until fragrant and edges are golden. Repeat with remaining dough. Serve warm or store in an airtight container for up to 3 days.
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