I also made these by metric weight.
Rosemary Walnut Crackers (Garde Manger: The Art and Craft of the Cold Kitchen)
about 48 crackers
- 1/2 cup (1 stick) (115 g/4 oz) butter, well softened
- 2 1/4 cups (225 g/8 oz) grated aged cheddar cheese, firmly packed
- 1 cup plus 3 tablespoons (190 g/6oz) ap flour
- 1 t. (5 ml) (6 g) salt (you may be able to omit if the cheese is very salty)
- 1/2 cup (60 g/2 oz) finely chopped walnuts
- 1 T. (1 3/4 g) finely chopped rosemary
Combine butter, rosemary and cheese in a large bowl and beat well by hand (or with hand mixer, or in a stand mixer). Add flour, salt and nuts, and stir to combine. (If the dough is much too crumbly, add a tablespoon or two of water.)
Form the dough into two logs, wrap tightly in cling wrap, and refrigerate for at least one hour and up to several days. (Can freeze for several months.)
Preheat oven to 325, and line a sheet pan with parchment paper. Slice the crackers to 1/5 of an inch (5 mm - and yes, I did measure them), and place 2 inches apart on the baking sheet. Bake for 15-20 minutes until golden brown, and eat immediately. Store any leftovers in a glass, air-tight container in the refrigerator, where they will taste good for a few days. They are best just after baking, however.
The Daring Kitchen site will have the other recipes from the challenge this month. Alton Brown's Seedy Crisps made the list; they remain one of my favorites. A few other favorites from my own kitchen experimenting are the Gluten Free Multigrain Cracker, the slightly time consuming Sprouted Grain and Poppy Seed Crackers, perfectly grahamy Vegan Graham Crackers, and ultra crisp Ivy's Swedish Rye Crackers.
Find the other Daring Baker Cracker Challenge recipes here, and the blogroll of other bakers here. Thank you to Dana for great challenge, and the inspiration to make more things icebox!