Tuesday, March 8, 2011
Alright folks, here we go.
1/2 lb grated extra sharp cheese
1/4 lb butter, softened
1 1/2 C sifted flour
1/2 tsp salt
1/4 tsp red pepper (or less, for kids)
1/4 tsp paprika
3 tsp hot water
In stand mixer, cream cheese, butter, and water until smooth. Add all dry ingredients.
Refrigerate at least an hour.
Now, here's what I do. I roll the dough out right on my stone. I bought a stone without sides specifically for this purpose. If you don't have a stone or cookie sheet without sides, you can either 1)use a pastry bag and border tip, pipe out mixture to desired length and shape (Cheese straws) or 2) roll dough into a log, wrap in plastic and freezer paper. Freeze. Slice thin before baking. I didn't like either of those methods, but just do what works for you.
Anyway, I roll it out very thin (like 1/8"), on my stone (or ungreased cookie sheet), then I cut it into cheese cracker shapes with a pastry cutter. Bake at 350' for 20 minutes. Let cool. Store in an airtight container. I like them best a little overdone, perhaps. When they are browning a bit and getting crispy they are ready by my standards. Again, just see what you like.
I wouldn't worry much about the red pepper. I don't think it makes it that hot.
Don't worry about the massive quantities in the photos, I quadrupled the batch, using a big ol' 2 lb brick of cheese from Costco.
So there you go. Cheese crackers without any preservatives and additives and fake powder cheese flavored stuff. And you know that where it was made is clean, as far as allergies go.
Be careful. They're addicting!