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These tasty Cheddar cheese crackers are great not only as edible gelt for Hanukkah, but also a great appetizer cracker for any occasion, party, or just as a snack. You may make the dough in advance and freeze.
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients:
- 8 ounces (about 2 cups packed) sharp Cheddar cheese, shredded
- 1/2 cup (1 stick) butter or margarine
- 1 cup all-purpose unbleached white flour
- 1 teaspoon Worcestershire sauce
- 2 teaspoons onion powder
- 1/8 teaspoon cayenne pepper
- Sesame seeds
Preparation:
Place Cheddar cheese, butter, flour, Worcestershire sauce, onion powder, and cayenne pepper in the bowl of a food processor fitted with the metal blade (or a heavy-duty mixer). Blend until a dough forms. Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper, nonstick foil, or Silpats.
Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.
Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice.
Yield: about 7 dozen cheesy gelt coin wafers
Hanukkah Cheese Gelt Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper, nonstick foil, or Silpats.
Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.
Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice.
Yield: about 7 dozen cheesy gelt coin wafers
Hanukkah Cheese Gelt Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
