Dec 5, 2012 1:31 PM
TUCSON - News 4 Tucson food contributor Jennifer English stopped by last week to make two cheese and cracker recipes, with a twist. Here's what she had to say:
Recipes courtesy of Ina Garten. I found that adding a few tablespoons of water made the dry cracker come together better and made them easier to make.
Parmesan & Thyme Cracker recipe
• 1 stick butter
• 3 ounces grated Parmesan
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
CRISPY CHEESE CRACKERS
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon dry mustard
3/4 cup butter, chilled
1/2 cup shredded Cheddar cheese
6 tablespoons cold water, or as needed
1. In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
4. Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.