Manchego Crackers

So I had Manchego and had to figure out something to do with it. I buy cheese like that – buy it and then figure something out. Improvisation or some such. Manchego is sheeps’ milk cheese from Spain – from the La Mancha region. I guess this is the sheep milk cheese cracker. I am a big fan of sheeps’ milk cheeses, and goats’ milk cheese, and cows’ milk cheese. Well you get the idea. Fan of cheese is all possible variations.

This is a new recipe to me – so here we go.

D&D_2057

6 tablespoons cold unsalted butter, cut into ½-inch pieces
3⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon cayenne
2 ounces Manchego cheese, finely grated

Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. Do not overwork dough, or crackers will be tough.

Roll dough into a log about 1.5 inches in diameter (is that the right word for round-ish? – don’t know). Refrigerate. I usually just refrigerate overnight just to be safe and it seems to work well.

Preheat oven to 400° F. Slice dough into rounds about 1/4 inch thick and place on baking sheet lined with parchment. Dock the crackers with a fork. Bake in middle of oven until golden, about 10 minutes. Allow crackers to cool on the baking sheet for about 5 minutes, then transfer them directly to a cooling rack to cool.

Store crackers layered between sheets of wax paper in an airtight container at room temperature up to 4 days.

Adapted from Epicurious. Via http://lifecurrents.dw2.net/manchego-crackers/

~Original directions: 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. Re-roll 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.

If your kitchen is warm, roll out dough between 2 sheets of wax paper.

~ Notes: I really hate rolling out crackers, or cookies for that matter. Let’s just keep it simple. I did the same thing with Scottish Sharp Cheddar Shortbread just last week. I’ll be damned if it doesn’t work. At least, I’m two for two right now and I shall just keep going. I guess my exception is my favorite sugar cookies. I am not sure how they could be made any other way – but that does not mean I am not open to trying something new.

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