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).
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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