My holiday baking got started tonight. My newly cleaned off worktable is the place for cooling cookies currently. I stopped the baking around dinner and started again after.
Tonight we needed a hot dinner but a lot of nights we have what gets called antipasti. I know it is not right but that what it gets called! A little salad, cheeses, crackers, cured meats, nuts, dried fruit. Little bits of each is what our meal is made of. One of the few issues with it is the little bits of cheese that get left in the refrigerator. Either the end and no one notices or it is not liked as well or . . .
I was reading the Martha Stewart magazine at my parents' house over Thanksgiving and there were cracker recipes. One was for cheese and I thought I would give it a try. Now, I am going to be brutally honest here. I do not think much of most recipes from Martha Stewart publications. They are too fussy. They do not seem to be tested well enough The typeface is hard to read. Basically, I used their recipe as a guideline and went from there. The crackers turned out well. My only complaint was that I wished I had gotten them crisper. Next time more heat!
cheese crackers
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons room temperature butter
1 cup grated cheese: brie, jarlsberg, swiss, cheddar, parmesan - any mixture to make 1 cup
1/2 cup whole milk
In a small bowl, mix the flour, salt, and pepper together. Rub in the butter so it is a cornmeal texture. Mix in the cheese. Mix in the milk. You should have a soft dough. Add a bit more milk if you need to. Roll the dough into a log shape. Cover with cling wrap. Refrigerate for one hour or until firm.
Preheat oven to 400 degrees Fahrenheit. Unwrap the dough. Slice into 1/8 inch rounds. Place on a baking sheet covered with parchment paper or a Silpat. Bake for 15 to 18 minutes. You want brown edges.
Even not being perfect, these were pretty addictive. With a slice of proscuitto on them. Add a bit of dried cranberry. So lovely!