Red Hot and Green: Peppery Cheese Crisps

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* Exported from MasterCook Buster *

 

Peppery Cheddar Cheese Crisps

 

Recipe By : Red Hot and Green, Janet Hazen

Serving Size : 55 Preparation Time :

Categories : Appetizer Lacto

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups all-purpose flour

1/2 cup fine yellow cornmeal

1/2 teaspoon baking powder

2 tablespoons black peppercorns -- coarsely ground

1 teaspoon kosher or sea salt

10 tablespoons unsalted butter -- cut into small

-- pieces (1 1/4

-- sticks)

1/2 pound cheddar cheese -- finely grated

3 to -- (up to )

3 1/2 tablespoons seltzer water

 

Combine the flour, cornmeal, baking powder, black pepper, and salt in a

medium bowl; mix well. Add the butter and cheese and, using your

fingers, quickly mix them into the dry ingredients until a well-blended

dough forms. Add just enough water to form a smooth, pliable dough.

Gather into a ball and place on a cutting board.

 

Divide the ball into four equal pieces and shape each into a ball. Press

and roll each into a long cylinder, approximately 1 1/4 inches in

diameter. Wrap each cylinder in plastic wrap and refrigerate at least 4

hours or up to 2 days.

 

Preheat oven to 400ø F. Remove the dough from the refrigerator. Using a

very sharp knife, cut the dough into 1/4-inch-thick (or thinner, if

possible) rounds. (You may want to run the knife under very hot water

from time to time to facilitate cutting the dough.) Arrange the rounds

on ungreased baking sheets, leaving approximately a 3/4-inch space

between each one. Bake 7 or 8 minutes until light golden brown, rotating

the pans once to encourage even baking. Using a spatula, immediately

remove from baking sheets to wire cooling racks. When cool, store in

tightly sealed plastic bags or an airtight container at room temperature

for up to 4 days.

 

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