Consider these like cheese and crackers all rolled into one snappy, tangy, toasty snack. Double the recipe and maintain a log stashed in your freezer for while you want a fast ceremonial dinner appetizer or potluck dish. Simply thaw, slice, and bake.
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Gear
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Measuring Cups
$20 At Amazon
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Measuring Spoons
$7 At Amazon
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Field Grater
$13 At Amazon
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Medium Bowl
$17 At Amazon
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Chef's Knife
$34.53 At Amazon
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Reducing Board
$10 At IKEA
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Plastic Bag
$11.70 At Amazon
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Rimmed Baking Sheet
$25 At Amazon
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Parchment Paper
$3 At Amazon
Components
Makes about 35
6
ounces extra-sharp white cheddar cheese
Small handful of chives (about 15)
1¼
cups all-purpose flour
1½
teaspoons kosher salt
½
teaspoon sugar
Pinch of cayenne pepper
6
ounces chilled cream cheese
3
tablespoons poppy seeds
Steps
1.
Grate 6 oz. cheddar on the medium holes of a field grater, letting shreds fall right into a medium bowl.
2.
Slice a small handful of chives very thinly and add to bowl with cheese. Add 1¼ cups flour, 1½ tsp. salt, ½ tsp. sugar, and a pinch of cayenne. Toss combination along with your fingers till cheese is coated in flour and components are evenly distributed.
3.
Minimize 6 oz. cream cheese into ½" items and add to bowl with flour combination. Utilizing your fingers, rapidly smash items into flour. Work till cream cheese disappears into flour and just a few dry spots stay.
4.
Knead dough in bowl 2–3 instances to carry it collectively. Switch dough to a 1-gal. resealable plastic bag. Seal bag, urgent out air.
5.
Press dough to backside of bag, forcing it into the crease with the again of a knife so you might have a good log that spans width of bag. Roll log over work floor a few instances to clean sides into an evenly spherical form.
6.
Freeze dough till very agency however not but frozen, 15–20 minutes. In the meantime, place racks in higher and decrease thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.
7.
Minimize open bag along with your knife. Take out dough. Fastidiously sprinkle 3 Tbsp. poppy seeds throughout work floor (do that gently in order that they don’t fly in all places). Roll dough over poppy seeds, urgent into dough, till log is totally and evenly coated. Discard any poppy seeds that don’t stick.
8.
Shortly and confidently slice dough into skinny rounds with a pointy knife, aiming for even slices between ¼"–⅛". Rotate log each few slices to maintain backside facet from flattening out. Switch rounds to ready baking sheets, spacing about 1" aside (crackers gained’t unfold as they bake).
9.
Bake crackers, rotating sheets entrance to again and high to backside midway by, till tops and edges are golden, 25–half-hour. Crackers will crisp as they cool, so let cool utterly on baking sheet.
