Cheddar Bites
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Martha Stewart Living, November 2010
- Yield Makes 4 cups
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Ingredients
- 1 stick unsalted butter (room temperature)
- 2 cups grated aged cheddar
- 1 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons heavy cream
Directions
- Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
- Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
- Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.
The recipe in the magazine called for 1/2 cup flour. I think that the 1 1/2 cup in the recipe above will work much better.
After making 8 batches of these cheddar bites, about 90 percent all went into a large flat glob. Then after spending lots of time and money on nothing, we realized that the receipe calls for 4 ounces of cheese (2 cups). This should read 1 cup. Please make the change on your receipe.