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Cheese Shortbread
Crackers: Preheat your oven to 350 degrees F (180
degrees C). Line two baking sheets with parchment paper.
In a
bowl, whisk the flour with the cayenne and black pepper.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand
mixer or you can mix the batter by hand with a wooden spoon), beat the butter
until smooth. Then add the flour mixture and grated cheese and beat until
combined.
Using about 1/2
tablespoon (10 grams) of batter for each cracker, roll into a small ball. If
desired,
roll each ball in sesame seeds. Place on the baking sheet, spacing about 3
inches (7.5 cm) apart. With the bottom of a glass, gently flatten each cookie
until it is about 1/4 inch thick (.5 cm).
Bake the cookies
for about 12 to 15 minutes or until the edges of the cookies are just starting
to brown. Rotate your baking sheet front to back about halfway through baking.
Remove from oven
and cool on a wire rack. The Cheese Shortbread Crackers can be served warm or at
room temperature. They can be stored in an airtight container in the
refrigerator for about a week or they can be frozen.
Makes about
38 Cheese Shortbread Crackers.
Scan for Demonstration Video
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