Cheddar Bits
Almost every night before I go to sleep, I watch cooking shows on the Create channel on tv. One night, I watched an episode of Martha Bakes. Martha Stewart made Cheddar Bits (aka cheese crackers), and I knew I would have to make my own! These wonderful crackers remind me of cheese straws!
http://www.marthastewart.com/1066175/cheddar-bits#1066175
Ingredients
1/2 cup ( 1 stick) unsalted butter at room temperature
2 cups grated aged cheddar ( I just used Kraft shredded sharp cheddar)
1 1/2 cups all purpose flour
1 tsp salt
1/4 tsp cayenne pepper
1/2 tsp sweet paprika ( I used regular paprika)
2 Tbs heavy cream
Directions
1. Pulse butter, cheddar, flour, salt, cayenne pepper and paprika in a food processor until the mixture resembles course crumbs. Add the heavy cream and pulse until just combined.
2. Divide the dough into 4 pieces. Shape each piece into a rectangle and wrap each in plastic. Refrigerate until firm, about 30 minutes.
3. Working in batches, roll out each rectangle onto a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. ( I just eyeballed it to a size and thickness I liked.) Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes.
4. Preheat oven to 325 degrees.
5. Bake until pale golden, for about 15-17 minutes.
**Note: I used 1 baking sheet per dough rectangle, so I staggered the baking into 2 batches.
http://www.marthastewart.com/1066175/cheddar-bits#1066175
Ingredients
1/2 cup ( 1 stick) unsalted butter at room temperature
2 cups grated aged cheddar ( I just used Kraft shredded sharp cheddar)
1 1/2 cups all purpose flour
1 tsp salt
1/4 tsp cayenne pepper
1/2 tsp sweet paprika ( I used regular paprika)
2 Tbs heavy cream
Directions
1. Pulse butter, cheddar, flour, salt, cayenne pepper and paprika in a food processor until the mixture resembles course crumbs. Add the heavy cream and pulse until just combined.
2. Divide the dough into 4 pieces. Shape each piece into a rectangle and wrap each in plastic. Refrigerate until firm, about 30 minutes.
3. Working in batches, roll out each rectangle onto a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. ( I just eyeballed it to a size and thickness I liked.) Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes.
4. Preheat oven to 325 degrees.
5. Bake until pale golden, for about 15-17 minutes.
**Note: I used 1 baking sheet per dough rectangle, so I staggered the baking into 2 batches.
Oh these look so good!! I love anything with lots of cheese!! Love your blog :)
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