The Cheese Thins Recipe These spicy crackers can be made in bulk for an easy party snack.
4 tbsp unsalted butter, softened and diced
3⁄4 cup all-purpose flour, plus extra for dusting
6oz (150g) strong Cheddar cheese, finely grated
½ tsp smoked paprika or cayenne pepper
1 large egg yolk, at room temperature
1 Place the butter and flour in a bowl, or in the bowl of a food processor with a blade attachment.
2 Rub together or pulse-blend until the mixture resembles crumbs. Add the Cheddar and the smoked paprika and mix thoroughly. Add the egg yolk and bring the mixture together to form a dough.
3 Turn the dough out on to a lightly floured work surface and knead it briefly to help it amalgamate, then wrap it in plastic wrap and chill for 1 hour. When ready to bake,
4 preheat the oven to 350°F (180°C). Turn the dough out and knead briefly to soften.
5 Roll the dough out to a thickness of 1⁄2in (2mm) and cut out the thins with the cookie cutter.
6 Place them onto several non-stick baking sheets and bake at the top of the oven for 10 minutes, then turn them over, pressing down gently with a spatula to flatten any air bubbles that appear.
7 Continue to bake for another 5 minutes, until golden brown on both sides.
8 Remove from the oven and leave them on the sheets for 5 minutes before transferring to a wire rack to cool completely. STORE The thins will keep in an airtight container for 3 days.
|Cheese Thins Recipe|