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Cheddar Cheese Crisps

Source of Recipe

From "Wine Bites" by Barbara Scott-Goodman


Recipe Introduction

"The key to making these delicious crisps is to chill the dough fully before cutting it into thin rounds. They are great when you're planning your prep time for a party, because the dough must be made in advance. The light but rich, cheesy crisps are perfect washed down with a glass of sparkling wine."

List of Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup freshly shredded sharp Cheddar cheese
• 4 Tbsp unsalted butter, at room temperature
• Pinch of cayenne pepper
• Kosher salt
• ¼ cup sesame seeds, lightly toasted


Recipe

In a food processor, combine the flour, cheese, butter, cayenne, and salt to taste and process until sooth. Scrape the dough onto a lightly floured work surface and roll it into a rope about 1½ inches in diameter. Wrap in plastic wrap, and refrigerate for 30 minutes to allow the dough to firm slightly.

Remove the dough from the refrigerator and unwrap it; it will still be soft, but should be easy to shape now. On a clean, lightly floured work surface, roll the dough into a log about 2 inches in diameter and 8 inches long. Wrap the log in clean plastic wrap. If baking the crisps the same day, put the dough in the freezer until firm and well chilled, about 1 hour, then transfer to the refrigerator until you are ready to bake.

Preheat the oven to 350°F.
Unwrap the log and cut into slices about ¼-inch thick. Arrange the slices on baking sheets about 1 inch apart, sprinkle the tops with the sesame seeds, and bake until lightly browned, about 10 minutes. Using a spatula, transfer the crisps to a wire rack and let cool for a few minutes. Serve warm or at room temperature.

Makes about 3 dozen.


• Note:
To toast sesame seeds, place them in a small dry frying pan over medium-low heat and cook, stirring constantly, until fragrant and lightly toasted, 2 to 3 minutes; the seeds can burn quickly. Immediately pour onto a plate to cool.

• Make-Ahead:
The dough can be made in advance and kept, wrapped tightly in the refrigerator, for up to 2 days. You can also freeze the dough for later use; wrap tightly and use within 1 week. Bring to refrigerator temperature a day before baking.