by FoodSage,
4/25/2011The salt is a definite mistake in the original recipe and I used unsalted butter so no mistake on my part. They list 1 Tablespoon of table salt - they are way too salty and I am a salt freak - I add salt to nearly everything. They either meant 1 teaspoon table salt or 1 1/2 teaspoons kosher salt. Sure the sparkling wine helps get the salt down but there's no need for that much.
Also bag the rolling out and cutting and place the dough in a parchment log they way you would for a compound butter. Then the next day (one hour is nowhere long enough to set up the structure) when the dough is firm just slice and bake!
by mtbluestocking,
4/24/2011I will definitely make these again because of the rave reviews and will give it 4 stars on potential alone, but this first time, they did not come out too great for me. I agree with the reviewer that said 1 Tbsp of salt is way too much - really unpalatable for our tastes, so will make with milder salt next time. I also do not have a food processer, so used the Kitchen Aid paddle; what do folks think about that affecting the outcome? Thanks
by lobsterwoman,
1/10/2011These were OUTSTANDING!! My guests raved!! Melt in your mouth cheesy goodness. I made them exactly as written except, like a previous reviewer, rolled the dough into 2 logs. I froze one log and refrigerated the other for 2 days. Then the day of the party, I cut the refrigerated log into 1/4 inch rounds, brushed with egg wash, sprinkled with Malden salt and popped them in the oven. Done in 13 minutes. Perfect little munchie with drinks and I still have a log in the freezer for another day. I get approx. 35 crackers per log. You don't need them big. I will be making these again. Thank you!!
by jqlauren,
11/10/2010I have made these several times over the past years and really love this recipe. The reason I did not give it 5 stars is because the one time I used table salt (meaning, iodized salt) instead of the usual kosher salt and/or sea salt, they came out WAY too salty. So I recommend to all who will make this, to use a milder salt in the recipe -- and then add a light sprinkle of a malden salt, or kosher salt on top of the egg wash before baking. I found this process not only makes the cracker more appealing, but gives the palate a delicious salt/butter contrast!
by jng000,
11/24/2009I love making these for holiday snacks. They remind me of a gourmet, flakier version of Cheezit crackers. Excellent with champagne.
by Baldwinbf,
5/26/2009This was an excellent recipe and I made it with the ingredients exactly as stated. However, instead of rolling them out, I rolled the dough into a log, wrapped the log in saran wrap, refrigerated it for an hour then cut them in 1/4 inch slices. This was much easier to do than rolling out and the dough didn't get tough with the re-rolling. This recipe is a keeper and all my guests asked for the recipe.
by nicoleandjon,
3/22/2009Very flaky and delicious. I made a batch thinner than the suggested 1/4" and they were crispier and more like crackers.
by Sondra,
11/13/2007Nice texture, really great for cocktail parties. The recipe would be good also with just cheddar cheese, and maybe just a bit more red pepper. I also would cut back the salt to 1 tsp. A tablespoon of salt doesn't make the recipe too salty, but with the cheeses, I will probably just use less.
