Yield: Yields about 43 2-inch hexagons, plus scraps.
These crackers are great with drinks and go especially well with dry and off-dry sparkling wines. The dough keeps for two days in the fridge, and for months in the freezer (thaw it in the fridge before using).
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These are excellent. Made the dough one day, refrigerated and rolled out and baked the next day. This recipe is a keeper but then I absolutely love Fine Cooking and have made/tried many of their recipes over the years.
This recipe is part of my Christmas baking so I just wonder about the storage of the Cheese Sables - can you freeze once baked? If not, how long can I keep in a tin and does it need to be refrigerated?
First of all, thank you for sharing. I had been looking for my mom's recipe and couldn't find it. Yours is very similar and equally delicious.I doubled the cayenne and used Hot Smoked Paprika. I also made two batches, one with extra sharp cheddar and one with smokey sharp cheddar. I did not use a food processor as I prefer to cut the butter in flour with my spare serving fork. Just my quirky preference.I chose to form the dough into logs and refrigerate for a few hours. It was easy to slice and it baked up well. I did add an extra three minutes to one batch but only because I was busy when the timer went off. It didn't burn them or overcook them.They were delicious, both types. I like this recipe because it is a great guide. I can change the cheese or the spice for a little difference.I also like that I can refrigerate the dough and bake it later. This will be perfect to take to a friend's for game night. I can bake them there and they can enjoy them warm. I will say I liked them warm and they were tasty cold.
The 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!
I 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
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