Last night, I attended a cooking class in Redlands. The lady had it setup in her home kitchen and we got a chance to sample all of the recipes that she made for the evening. It was a Holiday Appetizer menu and this is a super easy recipe that we all really enjoyed!
1 1/3 cup flour
1 1/4 cup sharp cheddar cheese - finely shredded
1 tsp. salt
1/8 to 1/4 tsp. cayenne
1/2 cup unsalted butter, cubed and chilled
1 large egg yolk
2 TB. water
1/3 cup walnuts - finely chopped
Kosher salt for sprinkling (optional)
Preheat oven to 375 degrees Farenheit.
Line two large baking sheet with parchment paper.
Combine the flour, cheese, salt, cayenne pepper and walnuts in a food processor. Pulse a few times to blend. Add the butter pieces and pulse until the dough resembles coarse srumbs. Whisk the egg yolk and water in a small bowl and drizzle over the mixture. Pulse until the dough begins to form a ball.
Pile the dough on an unfloured work surface. Knead until the dough comes together. Turn the dough in a log shape (approx. 1 1/4 inches in diameter - 14 inches long). Wrap the dough in plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days. You can also freeze this dough for up to a month and then thaw for about an hour on the counter.
Using a sharp knife, slice the log into 1/4 inch slices. Arrange about 1/2 inches apart on the baking sheets.
Bake for 15-20 minutes or until a medium to deep golden color around the edges. Rotate the baking sheets for even browning if necessary.
You can finish the crackers with a sprinkling of a little kosher salt while still hot from the oven.
Recipe from White Apron Cooking Class
3 hours ago