MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS
These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.
Provided by TxGriffLover
Categories Cheese
Time 1h45m
Yield 40 crackers
Number Of Ingredients 6
Steps:
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
- Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
- Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.
Nutrition Facts : Calories 26.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 8.3, Sodium 31.1, Carbohydrate 3, Fiber 0.1, Protein 0.6
MANCHEGO CRACKERS
Now is the time to start thinking about different things for the coming holidays. I hope these cheesy crackers will become one of your favorites; serve with dips or one their own.
Provided by Manami
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- In a large bowl, beat butter, cheese, salt and cayenne with an electric mixer until combined.
- Gradually stir in flour until just incorporated. Add rice cereal, mix to combine.
- Form rounded tablespoons of dough into discs, 1-1/2" across. Arrange on baking sheets, about 2" apart.
- Bake until golden brown around the edges, 15 to 20 minutes.
- Transfer to a wire rack to cool completely. Serve or store in airtight container for up to 5 days.
Nutrition Facts : Calories 57.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 58, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 0.7
MANCHEGO BISCUITS
Categories Bread Cheese Side Bake Christmas Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 dozen small crackers
Number Of Ingredients 7
Steps:
- Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 400°F.
- Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Working quickly, cut out rounds with floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet. Prick each round 2 or 3 times with a fork.
- Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
MANCHEGO CRACKERS
It's surprisingly easy to make your own crackers, with the help of Manchego cheese and crisp rice cereal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat butter, cheese, salt, and cayenne with an electric mixer until combined. Gradually stir in flour until just incorporated. Add rice cereal; mix to combine.
- Form rounded tablespoons of dough into disks, 1 1/2 inches across. Arrange on baking sheets, about 2 inches apart.
- Bake until golden brown around the edges, 15 to 20 minutes. Transfer to a wire rack to cool completely. Serve.
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5/5 (48)Category SnackCuisine AmericanTotal Time 1 hr 30 mins
- Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
- Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
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- Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The Dough can be made ahead and chilled like this for up to 2 days.
- Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.
- Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Reroll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.
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- In the electric stand mixer fitted with the paddle attachment add the water, butter, honey and soy sauce. Run the mixer on low for 1 minute. It won't be well blended, just stirred around the bowl a bit.
- In a large bowl, whisk together the white whole-wheat flour, all-purpose flour, dark rye flour, manchego, 1/4 cup pecans, quinoa, sea salt, cracked pepper and paprika. Add to the mixer and run the machine on low until the mixture just comes together and is blended. This shouldn't take more than 1-2 minutes.
- Lightly flour a surface and set the dough on top. With lightly floured hands shape into a disc, cover with a tea towel and let rest for 15 minutes.
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