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Since this dough keeps well, you can slice and bake just what you need savory snacks to serve with wine or cocktails.

Everyday Food, May 2005

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Recipe Summary test

prep:
15 mins
total:
3 hrs
Yield:
Makes about 40
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together all-purpose flour (spooned and leveled), salt, and cayenne pepper. Add finely grated cheddar cheese and softened butter; work with hands until a dough forms.

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  • Transfer to a sheet of waxed paper. Form into a 1 1/2-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.

  • Preheat oven to 400 degrees. Slice dough into 1/4-inch-thick rounds (discard ends, if desired); arrange 1 inch apart on baking sheets. Bake until edges are golden, 16 to 18 minutes; transfer crisps to a rack to cool.

Cook's Notes

To store, cover wrapped log in plastic wrap; refrigerate up to 3 days, or freeze up to 1 month. Do not thaw before baking.

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