Here's a little treat for the adult tricksters, although I'm sure kids of all ages who enjoy nuts will enjoy these too. I used a combination of aged white and yellow cheddar cheeses in these. I also love the suggestion of using blue cheese and pecans as an alternate version - I'll be trying those next.
Crispy and delicious, these are great with cocktails or wine. The dough needs to be refrigerated before baking so this also makes it a perfect 'do ahead' recipe.
Cheddar and Walnut Crackers with Sea Salt
Adapted from Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Yield: About 80-100 small crackers depending on diameter and thickness
4 oz/113 g butter
8 oz/227 g aged Cheddar cheese, grated
6 oz/170 g all-purpose flour
1/2 tsp/3 g salt
1/4 tsp/1.5 g cayenne pepper (optional)
2 oz/57 g finely chopped walnuts
Sea salt for sprinkling over crackers
My note: The original recipes calls for 1 teaspoon of salt added to the cracker dough. I reduced that by half because I wanted to sprinkle a little sea salt on the cracker discs just before baking.
Cream the butter; add cheese and mix well. Add the flour and salt and mix well. Blend in the nuts.
Roll out into 3 logs, about 1 1/2 in/4 cm in diameter. Chill at least 1 hour.
Cut into slices 1/8 in/3 mm thick and place on a parchment-lined sheet pan. Sprinkle lightly with sea salt.
Bake at 350°F/175°C for about 8 to 10 minutes until crisp. (In my oven they needed a longer baking time - about 10-12 minutes)
Cool on a wire rack. Store in an airtight container. Serve within 3 days.
Variation: Blue Cheese and Pecan Crackers: Substitute an equal amount of blue cheese for the Cheddar and pecans for the walnuts.
Joining my friends for Foodie Friday at Designs by Gollum
One the Menu Monday at StoneGable, and Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms