Parmesan Cheddar Basil Star Crackers Recipes

PARMESAN CHEDDAR BASIL BITES

Steps:

• Preheat oven to 350°
• Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a mixer until blended. Gradually add flour, Parmesan cheese, and basil - beating just until combined.
• Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to 1/8 inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.
• Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
• Preheat the oven to 375 degrees F.
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

PARMESAN CHEDDAR BASIL STAR CRACKERS

Steps:

• Preheat oven to 350° and line 2 baking sheets with parchment paper.
• Combine Cheddar cheese, butter, half-and-half, and salt in mixing bowl and beat at medium speed, until well blended.
• Slowly add flour, Parmesan cheese, and basil - mix until soft and evenly blended.
• Turn the dough onto a floured work surface, and divide into 3 equal portions. Roll each out to about 1/8 inch thick.
• Use a star shaped cutter to cut the crackers out. Place 1 inch apart on the parchment lined baking sheets.
• Bake for 11 to 14 minutes or until golden. Then cool wire racks before serving.

CHEDDAR - PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
• Preheat the oven to 375°F (190°C).
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
• Cool on a rack. Serve at room temperature.