It’s the countdown to the Christmas holiday and this week’s cookie isn’t a cookie at all. It’s a cracker. It’s quick, it’s pretty, and very tasty. You can mix up a batch and bake as many as you’d like.
This week has been really fun. Gary and I have working together to get a big order out & shipped. He’s great help, and has been an excellent DJ.
I have a present for you. On January 5, 2021, the day before Epiphany, I’m teaching a Zoom class on how to make the Pithivier or Gateau de Roi. It included puff pastry and baked almond cream called Frangipane.
In France, pastry chefs make this pastry for their favorite clients. You see them everywhere, large, mini, small. So instead of giving you a pastry, I’m giving you the class. Just use the promo code mygift2you as checkout and the class will be no charge. It won’t be super long, maybe 90 minutes. We’ll get to be together over Zoom and catch up. Feel free to share the code.
If I don’t pop on before next week, have a Merry Christmas! I know I’ll write before the new year.
xo,
Susan
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Quick Cheese Crackers
Quick Cheese Crackers
These crackers are great for an impromptu gathering and part of my Holiday Entertaining Class. Keep the dough in the freezer, and slice off the amount you need for your guests.
Makes about 6 dozen crackers
8 ounces cheddar, coarsely grated
2 ounces Asiago or Romano, finely grated
2 ounces Parmesan, finely grated
1 1/2 cups all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/8-1/4 teaspoon cayenne pepper
1-2 tsp fresh thyme, chives, rosemary, finely chopped (optional)
8 tablespoons (1 stick) unsalted butter, softened and cut into small pieces
4 tablespoons water, plus more if needed
Cut the butter into the flour to make pea sized pieces. Cut in the salt, mustard, and cheeses to blend. Make a well in the center of the dough and place the water in the center. Cut the dough into the water. Using the heel of your hand, smear the dough across the work surface to combine.
Gather the dough and divide into two 10 inch logs. Roll firmly so you don’t have air spaces in the crackers. Wrap in wax paper or plastic wrap and chill for at least two hours. In you are going to freeze the dough, wrap in another layer of wrap. If the dough is soft, it will be difficult to keep the crackers round as you slice them.
When you are ready to bake the crackers, preheat your oven to 375 degrees F.
Slice the dough into 1/4 inch slices and place on a parchment lined baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden. Using a spatula, flip the the crackers and bake for another 3 to 5 more minutes, or until the crackers are just beginning to brown on the edges. Cool and serve at room temperature. Store any baked crackers in an air tight container.