Friday, April 24, 2015

FFWD ~ Cheez-It-Ish Crackers

FFWD ~ Cheez-It-Ish Crackers
Sardine Escabeche was the pick for this week’s French Fridays. However, I don’t do sardines!  Until three minutes ago, as I read the Bonne Idee for the Escabeche, I didn’t realize I could use shrimp as an alternative. I will catch up! In spite of that, this week was all about Cheez-It-Ish Crackers.
This is a recipe that I’ve wanted to make, since it was picked way back in December of 2012. I remember trying to get all my holiday baking must-haves done, and in my overwhelmed Christmas state, the crackers just didn’t happen. Even so, they have stayed on my radar. I finally got to them this week! 

A lovely little snack crack…perfect with a glass of wine
The recipe calls for Gruyere, Emmenthal, Comte, or Cheddar cheese. I had several types of cheese in my fridge, including cheddar, but no Gruyere or Emmenthal. I wanted a stronger flavor, than the cheddar would have provided, so I went with Asiago. A very good choice, indeed!
These crackers are easy to make.  Everything gets pulsed in a food processor, pressed into disks, and chilled for at least one hour. The dough gets rolled out, cut into rounds (or whatever shape you like), and baked for about 15 minutes, or till golden. 

I always like to serve a little snack before dinner, along with a glass of wine 
to my guests. We usually have a bit of cheese, fruit, or maybe something crunchy.  Dorie tells us that serving a hunk of cheese with aperitifs in France "just isn’t done”.  These crackers are a perfect little snack to serve with that glass of wine or Champagne.  According to Dorie, they are très chic! 
They are a fabulous little cracker, and perfectly crunchy snack to add to your appetizer repertoire! I know I will! 
Happy Friday everyone! 

Fabulous, indeed!
Très chic

Cheez-It-Ish Crackers
from Around My French Table by Dorie Greenspan
8 tablespoons (1 stick) cold unsalted butter, cut into 16 pieces
1/4 pound grated cheese (cheddar, Gruyere, Comte, or Emmenthal...I used Asiago)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
pinch of cayenne pepper
1 cup plus 2 tablespoons all-purpose flour

Add the butter, cheese, salt, and both peppers to the bowl of your food processor.  Pulse until the butter is broken into smaller pieces and the mixture forms small curds.  Add the flour to the food processor and pulse until curds form again (this might take a bit – my dough got very dry and crumbly first but then came together into curds).
Turn the dough onto your work surface and knead briefly to bring it together.  Divide in half, shape each half into a disk, and wrap in plastic wrap.  Chill in the refrigerator for at least an hour (or up to 3 days).
Preheat oven to 350 F.  Line a baking sheet with parchment.
Remove one disk from the fridge and roll it to a scant 1/4-inch thickness between sheets of parchment.  Using a small cookie cutter (about 1-1 1/4-inches) cut rounds from the dough.  Transfer to the prepared baking sheet – you don’t need to leave much space in between, these don’t spread.  (Save the scraps of dough, you can combine them with the scraps from the second disk to roll and cut more crackers.) 
Bake for 15-17 minutes, or until the crackers are firm and golden.  Use a spatula to transfer the crackers to a wire rack to cool.
Repeat with the second disk, and then the scraps.  The crackers are good warm or at room temperature. Store in an airtight container (they’ll be good for at least 4 days).

My little friend, helping himself to some bird seed!


  1. These were one of my favorites. When I made them I boxed them up to take to a cocktail party at a friend's house. After putting them out she ate one and reboxed them all up to put away saying she was going to save them all for herself! I need to make them again!

  2. Thank you for making these this week, Kathy. I haven't made them either but they are my idea of a perfect simple nibble before dinner. I hadn't read the recipe and suspected it was involved. Not so. Your crackers, as does all your baking, look about perfect.

  3. I didn't realize that these were so easy to make... maybe I'll make them too. Looks great.

  4. I love these Kathy!!
    Look delicious!
    Thanks by ask by the volcano dear.
    We are ok.
    Is in the south but is really strong.
    I added som pictures in pinterest if you want to see.
    Have a nice weekend Kathy!

  5. These crackers are so good, aren't they. Love your little squirrel friend - it still looks very cold where you are!

  6. I love this recipe. I made several batches back when it was on our schedule, but I haven't revisited them. You remind me that I must. It's the perfect nibble!

  7. An easy peasy recipe and they look great!

  8. These look fantastic, Kathy! I love little nibbles before dinner, too, and crackers are easy for your guests, too - no cutting of cheese and smearing onto a cracker while it breaks in two. Cheese and cracker in one! David

  9. Kathy, they look great! I made these for a wine tasting party years ago and I still have people ask for the recipe every now and then. So good!

  10. Your crackers look delicious! I will have to remember to revisit this recipe.

  11. My family would go totally crazy for these!

  12. I remember those crackers and they were good. Yours look so perfect. As a side note, Kathy,
    I made David L. recipe of the Parisian Gnocchi for dinner last night. It was so good, Jim kept
    telling me how gourmet this was. (He needs to get out more). Seriously, it was delicious.

    1. Yeah for you! They were fabulous! You have inspired me!

  13. All the make up recipes have been a welcome walk down memory lane. There are so many recipes which I have nearly forgotten about. Her nibbles chapter was one of my favorites.

  14. I don't do sardines either. I also don't like cold shrimp so I am glad I skipped this one. Love the crackers. I have not made these yet and will put them on my radar. Looks like things are beginning to thaw in your neck of the woods. Happy spring.

  15. Rather than get out my cookbook I googled these crackers and your post was in the top ten! I plan to make these today or tomorrow. Hope all is well for you. I miss our Fridays together.