For some families, the big meal takes place early afternoon. Now going from breakfast (or maybe not even) to 2 pm is quite a stretch. Hence the need for an hors d’oeuvre prior to Thanksgiving. Maybe it’s a little pate, maybe some nuts, or maybe a little cheddar crisp or two with a glass of wine.
Cheddar-Sage Crisps
Author: culinarythymes.com
Recipe Type: appetizer
Prep Time:
Cook Time:
Total Time:
Serves: 3 dozen crisps
Ingredients
- 1½ cup unbleached flour, sifted
- ½ tsp salt
- 1 tsp baking powder
- ⅛ tsp cayenne pepper
- ½ cup unsalted butter, softened
- 2 cups extra sharp cheddar, finely grated
- 2 Tblsp chopped fresh sage
- 1 Tblsp water
Instructions
- In the bowl of a food processor, combine the flour, salt, baking powder and cayenne pepper. Add the butter and process until the mixture is well combined, then transfer to a large mixing bowl. Add the cheddar cheese and sage and stir to combine. Stir in 1 tablespoon water then gather the dough into 3 or 4 balls, flatten to disks and wrap in plastic. Chill for 30 minutes.
- Preheat the oven to 400 degrees F. On a floured surface, roll the chilled dough out to ¼" thick, then cut using a 1½" round biscuit cutter (or small cookie cutter of your choice) and place on an ungreased cookie sheet. Bake for 10 minutes and allow to cool. Store in an airtight container until ready to serve. (Dough can be made ahead, wrapped tightly and frozen up to 5 days in advance. Crisps can be baked up to 2 days in advance and stored in an airtight container.)
-Alyce Eyster