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! Continue Reading…
