Cheddar crisp appetizers
Source of Recipe
Chatelaine Jan 2004
Recipe Introduction
A cross between crackers and cookies, these retro-style crisps are a definite throwback to Mom�s bridge parties. Containers of sharp cheddar are sold in supermarkets. If you don�t have red pepper jelly, the cheddar coins are delicious on their own.
Preparation time 15 minutes
Refrigeration Time 3 hours
Baking Time 8 minutes per sheet
Makes 42 appetizer sandwiches
List of Ingredients
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
� tsp (2 mL) cayenne pepper (optional)
250 g container MacLaren�s Imperial cold pack sharp cheddar cheese
1 cup (250 mL) unsalted butter, cut into large cubes
2 tsp (10 mL) Dijon mustard
� cup (125 mL) red pepper jelly or jalape�o jelly
Recipe
1. In a bowl, stir flour with salt and cayenne. Place cheese, butter and Dijon in a food processor. Whirl until fairly smooth, scraping down side as necessary. Add flour mixture. Pulse, occasionally scraping down side, just until mixture comes together and forms a ball. Divide dough into 4 balls. Place 1 ball on a large piece of waxed paper. Shape into a log about 1� inches (3.5 cm) wide and 6 inches (15 cm) long. Roll in waxed paper, then twist ends to seal. Repeat with remaining dough. Refrigerate until firm, at least 3 hours or up to 1 week. Or place in a plastic bag and freeze up to 1 month.
2. To bake, position rack on bottom shelf in oven. Preheat oven to 400F (200C). Remove 1 log from fridge and slice into �-inch (0.5-cm) thick coins. Place coins about 1� inches (3.5 cm) apart on an ungreased baking sheet. Bake, 1 sheet at a time, on bottom rack of preheated 400F (200C) oven until edges are lightly browned, 8 to 10 minutes. Remove coins to a rack to cool. Repeat with remaining logs. Coins will keep well, stored in a plastic bag or container, in the refrigerator up to 1 week. Bring to room temperature before serving. For appetizer sandwiches, just before serving, spread about � tsp (2 mL) jelly over bottom of half of coins, then top with remaining coins.
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