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Cheddar Crackers and BBM Part 3

Yes, this process will see an end! Given the personality of the blogger I have been assigned, I decide to include something salty to my package as I heard that one cannot survive on chocolate and sugar alone (wonder why…). After my take on the very Southern Benne Seed Wafers with Flo Braker’s Sesame Spice Chips, I wanted to add cheddar cheese crackers. I thought about purchasing them through the same company that makes the benne seed wafers here in Charleston and I was standing at the cah registers with a little package of cheddar coins when my ever baking alter ego decided that I could come up with my own at home. I like those littel coins, don’t get me wrong but I am not sure how well these butter loaded (not an insult in this case) morsels would travel to a far away place. After much browsing online I finally settled on a recipe from Martha’s site. Since she had not let me down with her Double Chocolate brownies, I figured this recipe would be a good option. As always I decide to tweak it a bit.

These crackers are a good addition to a cheese platters because you can slather on some good cheese on there and they hold their texture (obviously we tried! What one has to do for blogging purposes!). I would not eat them on their own as they tend to be a bit on the dry side, but nibbled with a good wine, they are good.

Here is my take on her recipe:

Cheddar and Oregano Cheese Crackers, adapted from this recipe by Martha Stewart,

Makes 20 crackers

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 tablespoons dried oregano
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup (2 1/2 ounces) finely grated cheddar cheese
1/4 cup plus 1 tablespoon milk

Combine flour, salt, pepper, and oregano in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325°. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Now, I have to vacuum seal everything and send this baby off!

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Mercotte September 11, 2006 um 3:00 am

très beaux, ils ressemblent beaucoup d’ailleurs à mes biscuits apéro à la nigelle parmesan et huile d’olive ! même processus de fabrication !

Anonymous September 11, 2006 um 6:54 am

I have never tried making my own crackers but I keep seeing such good looking recipes! I think I’ll have to try it sometime!

Anonymous September 11, 2006 um 3:37 pm

I love cheddar crrakers!!!
Merci pour la recette…

Anonymous September 11, 2006 um 7:42 pm

I know now (just received my bbm package yay!) that you are not my swappartner but oooooh I wouldn’t mind a bit! And the suggestion with parmesan and olive oil sounds great too!
Btw Thanks for visiting and leaving a comment at my "house"
Baking Soda
(having an identity crisis here, it refused to accept my blogger name… )

Helene September 11, 2006 um 11:29 pm

Mercotte: J’aime beaucoup Nigella, encore plus sa ligne de produits pour la maison. La suggestion huile d’olive, parmesan est super. Merci!
Nicole: you should, the beauty of a recipe like this is that you can use any cheese and herb you want. Just take a pick inside the fridge and there you go, add some paprika or cayenne pepper for a different kick!
Emma: de rien!
Baking Soda: I know, Blogger is also having a crisis with my identity and the side of my blog, eveything fell to the bottom of the page! Are you kidding? I love your blog! Can’t wait to read about your package!

Anonymous September 12, 2006 um 7:00 am

Drool-a-licious! Your blogging by mail partner is a lucky person indeed!

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