Cheese and Bacon Crackers
This recipe is a bastardazation of Cheese Cookies from the 1931 edition of The Joy of Cooking. I made them once for Thanksgiving and now I am not allowed in the door without them.
Ingredients:
- 2 cups Flour
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Thyme
- 6 strips Bacon, cooked crisp
- ½ cup Butter
- 2 cups Grated Cheddar
- 2-4 tbsp Ice Water
Directions:
- Chop the bacon finely
- Mix bacon with flour, salt, and spices
- Cut in butter
- Add cheese
- Add just enough ice water for the dough to start to come together
- Divide the dough roughly into thirds
- One at a time, put each third of the dough on a floured surface and bring it together into a roll, roughly 1 ½" in diameter and 6-8" long
- Wrap each dough log in wax paper, freezer paper, parchment paper or whatever
- Refrigerate them for at least 2 hours, preferably longer
- Preheat oven to 400°
- Unwrap one dough log at a time and slice thinly (thinner than a sugar cookie but don't go crazy trying to get them too thin because they will burn)
- Bake for 8-10 minutes until they are starting to brown on the edges and the middles are cooked through (if you flip them, you want the bottoms to be browned too)
Notes: Use good cheddar. I like a mix of medium and sharp. You cannot go wrong with Cabot. I make this in my Kitchen Aid but it is basically glorified pastry dough so use whatever method you prefer for that.
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