This recipe is liked by 0 person(s). |
CHIPS/CRACKERS - Cheese Crackers with Rosemary Salt
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Cheese Sables with Rosemary Salt CONTRIBUTED BY FOOD52 SERVINGS: MAKES 32 SABLES •STAFF-FAVORITE •F&W These buttery cheese crackers were dreamed up by Anna May, a member of the online community Food52 who lives in West Dorset, England. The sables are an excellent party snack because they come together quickly and can be made in advance. | |
1/2 cup plus 2 tablespoons | self-rising flour, plus more for dusting |
7 tablespoons | unsalted butter, softened |
1/2 cup | grated Parmigiano-Reggiano cheese |
1/3 cup | shredded sharp cheddar cheese |
Pinch | cayenne |
1 tablespoon | chopped rosemary |
1/2 teaspoon | kosher salt |
In a food processor, combine all of the ingredients except the rosemary and salt. Pulse until a crumbly dough forms. On a lightly floured surface, form the dough into a log 1 1/2 inches in diameter. Wrap in plastic and chill until firm, about 1 hour.
Meanwhile, preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a mortar, pound the rosemary with the salt until blended.
Using a thin, sharp knife, slice the dough into 1/8-inch-thick rounds. Arrange the sables 2 inches apart on the baking sheets. Bake in the middle and lower thirds of the oven for 12 to 15 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Sprinkle the hot sables with the rosemary salt and let cool on the sheets for 5 minutes. Transfer the sables to a rack to cool completely.
MAKE AHEAD The sables can be stored in an airtight container for 3 days.
PUBLISHED JANUARY 2015
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe