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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
2.0 Cups of shredded Comte or Gruyere Cheese
0.5 Cups of grated parmesan cheese
6.0 Tablespoons of unsalted butter
1.0 Cups of all purpose flour
1.0 Pinch of cayenne pepper
3.0 Tablespoons of chopped fresh chives
1.0 Dash of course sea salt
Instructions
In a food processor combine the comte and parmesan butter, flour and cayenne. Process until well combined and crumbly. 40-60 seconds. Transfer the mixture to a piece plastic wrap and shape into a log about 2 inches in diameter and 6-7 inches in length. Roll the log in the plastic wrap patting it as you work so that it forms a smooth evan shape. refrigerate for at least one hour or up to overnight. preheat oven to 350 degrees. unwrap the dough and slice into rounds about 1/4 inch thick. arrange on 2 ungreased baking sheets. Sprinkle with chives and sea salt. bake the crackers 1 sheet at a time, until they are golden brown 10-15 minutes rotating the pan from the back to front halfway through the baking process. For crisper crackers bake for up to 3 minutes longer. Makes 24-28 crackers