These nippy, buttery little crackers are soooooo easy to make! And they have a wonderful, crumbly texture. You can make them with store-bought pub cheese, or, make them using the recipe Chef Jonathan Lundy gave me for a creamy, smoky pub cheese that includes barrel-aged ale and a splash of bourbon in the mix. Either way, this recipe is a snap: just blend the pub cheese, with unsalted butter and some flour, knead into a smooth dough, chill, roll out, cut and bake. I like to cut the crackers into rounds, but you can also score the dough to make squares. Be sure to prick each cracker with the tines of a fork to keep them from puffing up when you bake them. To serve, I like to blend a little mascarpone cheese with orange marmalade and spread between two crackers to make savory sandwich “cookies.” Enjoy!
- ½ cup cheddar pub cheese spread, (link to my recipe is in recipe story above), or store bought
- ½ cup butter (1 stick)
- 1 cup sifted flour
- Allow cheese and butter to stand at room temperature until soft. Cream cheese with butter until smooth. Stir in flour and mix until incorporated. Wrap dough in plastic and flatten into a disk; refrigerate. Preheat oven to 350 with rack at center level. Remove dough from fridge; roll out on lightly floured board and cut into rounds with small cookie or biscuit cutter. Place rounds on parchment-lined cookie sheet. Prick each round with the tines of a fork to make three rows of perforations. Bake at 350 for 10 to 15 minutes until golden. Remove to a cooling rack.
- For mascarpone orange spread: Blend 1/2 cup mascarpone cheese with 1 to 2 tablespoons good-quality marmalade