They are light and buttery but with a sneaky warm bite to them. Not only do these crackers smell gorgeous while baking and look terrific when they come out of the oven, they're light and buttery and spicy and cheesy and TASTY! I sprinkled one batch with poppy seeds and one batch with sesame seeds, which adds a little piquant crunch to the cracker and looks pretty too. HAVE MADE THEM MANY TIMES USING THE COOKIE PRESS WITH THE RIBBON DISK AS RECIPE SUGGESTS. They looked cute and worked out well.ĪBSOLUTELY THE BEST AND EASIEST CRACKER. I found the cookie press method of making straws a little tedious, and hard on my hands, so I used the cookie mode and made cheese cookies. Great with wine, They have a nice little kick to them. These crackers are my all-time favorite recipe from this site. They work best refridgerated, and then reheated whenever you want a snack. My boyfriend thinks they're just a bit too spicy, but they seemed fairly mild to me. Went ahead and put it together later and discovered that I was happier not having to share these with anyone else. This was supposed to be the new dish to try for my boyfriend's birthday party, but I forgot to make it in time. I would make something different if I were you. This is not one of my favorite dishes on this website. Good taste - a little greasy though - maybe low fat cheese next time.still delicious. Crackers keep in airtight containers 5 days. While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces and cool completely on racks. Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes. In a small bowl whisk together egg white and a pinch salt until just combined. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets.) Dough strips may break in places but repairs are not necessary, as strips will be cut later. Working in batches, transfer dough to a pastry bag fitted with a 7/8-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. Add flour and blend until mixture just forms a dough. Add egg yolk, salt, and cayenne and blend until combined. In a food processor blend together butter and cheese until smooth.
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