Switching gears for a minute, it’s almost St. Patrick’s Day and I actually meant to make these last year, but something — I don’t even know what to be honest — got in the way, so I remembered to make them this year. They are really yummy. Irish cheddar was on sale at Whole Foods this week and it’s nicely aged and sharp. The crackers have a high butter and cheese ratio, so definitely flavorful crackers. Would go nicely with a pint for sure! The sesame and poppy seeds are optional, but they give the crackers a bit more character.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened to room temperature
2 eggs, yolks for the dough, white for the topping
1 teaspoon salt
Dash ground paprika
4 cups finely shredded sharp Irish cheddar
2 tablespoons cold water
2 tablespoons poppy seeds
2 tablespoons sesame seeds
Directions
Combine butter, egg yolks, flour, salt and paprika in the work bowl of your stand mixer. Beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic wrap. Refrigerate 2 hours or overnight.
Heat oven to 350F. Line baking sheets with silpat or parchment paper.
Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto preparing baking sheets. Whisk egg whites and water together in bowl. Brush cut-outs with egg wash; sprinkle with seeds. Bake 14-16 minutes or until lightly browned around edges. Let col for the first few minutes on the baking sheet, then remove to cool completely on wire racks.
Serve with a pint of Guinness.
