http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
These delicious crackers are indulgently buttery, cheesy, flaky and practically melt in your mouth. A mix of sharp Cheddar and Grana Padano was used here, but if you can't get enough sharp-tasting cheese, then substitute Grana Padano with vintage Cheddar.
Whole Wheat Cheese Crackers with Chives and Mustard
adapted from
Taste
- 150 g Wholewheat flour
- 150 g All purpose flour
- 250 g Chilled butter, cut into smaller pieces
- 2 tsp Dijon mustard
- 60 g Sharp Cheddar, grated
- 60 g Grana Padano, grated
- 3 tbsp Fresh chives, chopped
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- Whisk and sift together the wholewheat flour and all purpose flour in a mixing bowl. Set aside. Line two baking trays with parchment papers.
- Beat chopped butter and mustard in a bowl until combined and creamy. Stir in the flour mixture, grated Cheddar, Grana Padano, and chives. Turn onto a lightly floured work surface. Use your hands to bring the dough together.
- Divide the dough into two equal portions. Roll out 1 portion onto a lightly floured work surface until about 5mm thick. Use a wave or flower 5cm-diamenter cookie cutter to cut cookies from the dough. Place on the prepared trays. Place them in the fridge for 15 minutes to chill.
- Preheat the oven to 180C/350F. Bake the cookies, swapping trays halfway through cooking, for 18-20 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack. Repeat with the remaining dough portion. Store the crackers in an airtight container for up to 1 week.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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