Wednesday, January 30, 2013

Rosemary Cheddar Crisps

This is not a healthy recipe. It's an excuse to eat half a pound of butter.

But since it's the Super Bowl this weekend,  I thought it would be nice to make something a little more interesting to contribute to the party than those mildly depressing trays of chopped vegetables with ranch dip. You don't have to eat them if you don't want to, and they really are wonderful to nibble on with a glass of wine. Someone else can bring the veggie tray.

I cut this recipe out of a magazine years ago, and unearthed it last week when I was looking for something to take to a party. At the party, everyone bit into them, said "Oh, these are rich!" and then took another one (or three). I didn't have any to take home. Another way to stick to your diet: make something so good, that there are no leftovers.

  • The recipe is easier with a food processor, but the mixing can be done by hand. Just knead it like bread dough.
  • Don't make them too big - I tried a few big ones, and they were too much. People feel guilty about a big crisp, but they'll happily eat 6 little ones.
  • This is a recipe that lends itself to variation. I can see doing this with gruyere, or gouda with carraway seeds, or even better, jalapeno jack and leave out the rosemary. Just don't use too soft a cheese or you'll end up with puddles of oil, instead of crisp little crackers.  

Rosemary Cheddar Crisps
  • 1/2 pound sharp cheddar cheese, grated
  • 2 sticks (1 cup) unsalted butter, softened.
  • 1-1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco sauce
  • 2 tablespoons finely chopped fresh rosemary leaves
1. In a food processor, combine all the ingredients except the rosemary and process until smooth. Mix in the rosemary. Form the dough into a ball, wrap in plastic and chill for 30 minutes.

2. Divide the dough in half. Roll out each half to a thickness of 1/4 inch. Cut into shapes with a cookie cutter. If the dough begins to soften too much, chill it again until it is firm enough to handle easily.

3. Transfer the crisps to an un-greased baking sheet. Cover the baking sheet with plastic wrap and chill for 30 minutes.

4. Preheat the oven to 350 degrees Fahrenheit.

5. Bake the crisps for 15 minutes, or until lightly browned. Cool on a rack.

Makes about 2-1/2 to 3 dozen crisps. Store in airtight containers.


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