Yet again, another cheese cracker. Obsessive though I may be, there is nothing wrong with adding more cheese crackers to my repertoire. I have learned that I like the slice and bake version of crackers the most because you can make the dough, roll it, and leave it in the fridge until you are ready to bake which makes for easy weeknight baking.
I have also learned to bake a test batch of 2 – 3 crackers if it is a new recipe just to see if the temperature and timing are okay. And I am glad I did that with this recipe.
You see, I had the oven at 400 degrees for another recipe and sliced up the dough for two test crackers on a parchment-lined baking sheet and baked it for the 8 minutes, turning half way through. The color was really good, but the center of the cracker was raw. I let them rest to see if they got a little crunchy as they cooled, but they did not.
So now my idea is to lower the temperature to 375 and baking them a bit longer. Fingers crossed this will work, because I think this might be a really good cracker. We shall see.
Lo, and behold – the 375 degrees for about 8 minutes worked like a charm. Yippee for test crackers.
8 Tbs unsalted butter, room temperature
8 ozs Roquefort, room temperature
1 cup all-purpose flour
1/4 tsp cayenne
In the bowl of a stand mixer, cream together butter and Roquefort until smooth. Add flour and cayenne and mix until smooth.
Divide dough into two pieces and roll into 1 1/2 inch logs. Wrap in waxed paper. Refrigerate 12 hours.
Preheat oven to 400 degrees F. Slice logs in 1/4 inch slices. Place on parchment lined baking sheet and bake 8 minutes until lightly browned – watch closely. Cool completely.
Source: bonappetit.com/recipes/article/Roquefort-Crackers / California American Cookbook.
This is just the kind of recipe story that I love. Sometimes family stories at just the best.
Needs more cayenne , but that always seems to be the case – because I am me.