This is another great recipe to make in advance of your party – even weeks ahead. It is a great compliment to wine and is one that people have a hard time “eating just one.” This recipe is easy to double and will keep fresh in a Ziplock bag for several days after the party.
Cheese Crisps
Servings: 8
Ingredients
- 1 cup flour
- 1/2 tsp kosher or another gourmet salt Hawaiian Black is very good
- 1/16 tsp baking powder
- 1/4 tsp chipotle chili powder
- 7 Tbsp unsalted butter chopped
- 3 ounces sharp cheddar cheese grated
- 2 tsp jalapeño peppers minced
- 3 tsp green onions minced
- 1 ½ Tbsp ice water
- 1 egg beaten
- black salt also can use fine sea salt
Instructions
- In a food processor, add flour, salt, baking powder and chili powder. Pulse to combine.
- Add the butter and pulse again until a coarse meal forms.
- Add the cheese, jalapeño and green onions and pulse one more time. With the motor running, add the water and pulse until a ball forms.
- Lightly flour a counter top and place ball on the flour. Form it with your fingers into a rounded 7 inch long log.
- Wrap log in plastic wrap refrigerate for several hours before baking.*
- Preheat oven to 400°.
- Line a cookie sheet with parchment paper. Cut the dough into 16 equal size pieces and place on parchment paper.
- Brush with egg and sprinkle with black salt.
- Bake for about 15-20 minutes or until brown.
- Serve warm or at room temperature.
Notes
*At this point you can wrap with plastic wrap and freeze. This should keep for several weeks in the freezer. Take out of the freezer and place in the refrigerator the night before you want to serve. Then slice and bake as mentioned above.
