Wednesday, October 26, 2011

Teen Baker's Cheese Crackers~





I love her blog..
I am astounded and amazed at her depth of knowledge of baking..cooking etc..
Her zest for it all:)
I enjoy each and every post she submits.
I was never interested in anything domestic at her age.
Imagine..She's so young..so talented!
And this recipe she found for us?Simply magnifique!

I made them once..I made them twice..the first time..I made acorn shapes..the next assorted coins:)

I must admit I had to Google how thick I had to make them..Having never seen their coins..~

La Recette~

Courtesy of her delightful blog..and Simon Hopkinson

Ingredients
100g/3½ oz cold unsalted butter, cut into chunks
100g/3½ oz plain flour, plus extra for flouring
pinch salt
pinch cayenne pepper
1 heaped tsp mustard powder
50g/1¾ oz finely grated mature cheddar
50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra
1 egg, beaten
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture.
Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.
Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!


They are divine..and one of my daughter's has asked that they be on our Christmas eve feast at her home~Perfect w/ wine ..champagne..


My Notes..My oven must be finicky..mine took longer to bake..
So far..they are a 10.:)
Thank you Lucy~Jacques says they are excellent..and we have a few cheese biscuit recipes..~:)

31 comments:

  1. Oh good! Another use for the acorn mold. (Thought the comments about making corn bread in them were a good idea too, didn't you?)
    I bet Teen Baker had a family that loved being in the kitchen. Or a grandmother like I did, who taught me so much!

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  2. Hi Barbara..No these wouldn't work in the acorn mold:) I used cookie cutters..these are a savory cookie..thin..:)

    Loved your acorns and their presentation..:)
    Have a great day..
    She's a young Nigella our Teen Baker:)

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  3. looks so good and cheesy...I just returned from her blog..its wonderful ..pinned some recipes too.Tq for the link....lovely fotos Monique :))

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  4. I made cheese crackers this week too which you'll see soon :) Our minds think alike so often!

    These look puffy and delicious. I love the various cheeses in this recipe.

    Off to check Teen Baker's blog!

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  5. I want to bake these crackers.... thanks for recipe.... and for your beautiful pics too, kisses, Flavia

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  6. I really have to try these; I know they would be perfect; I am saving this one and will be making them very soon. Love that it doesn't seem to make a Big batch.
    Gros merci.
    Rita

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  7. Hi Monique, I just finished catching up with your posts that I missed while traveling in Europe. Lovely as always. These crackers will definitely be great with a glass of champagne. I also was so happy to see that you did the painting of the boys at the bus. Really nice.

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  8. Lovely cheese crackers! Perrfect with a glass of white wine.

    Cheers,

    Rosa

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  9. first time here and wow - the crackers look deliciously puffy and I love the dreaminess of your photos!

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  10. I'm eager to make these! Thanks for sharing. ~ Sarah

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  11. Il est évident qu'avec un Don Pérignon cela doit être l'accord parfait ...
    Une publication qui ne manque pas d'intérêt et de générosité partagée.
    Gros bisous à toi ma chère Nana.

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  12. These sound delicious. Love your little acorns. I made your cheese crisps with rice krispies at my cooking class last night. Everyone LOVED them. I used your version of the recipe and it was great.

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  13. They look amazing...Would love them with a glass of chilled wine!
    Your photos are beautiful as always xx

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  14. These look amazing Monique! Wish I had time this afternoon or I would make them to have with our lentil soup tonight!

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  15. They're so good..my husband cannot stop wanting some:)

    Try them..T

    hank you again Lucy.

    Have a great weekend everyone~

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  16. What wonderful little snacks! I saw somewhere that you could make your own goldfish crackers.
    I'll bet these would be good in soup.
    I'm off to see her blog :)

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  17. WOW
    What an amazing baker she is!
    And you too.
    I found a cracker in France I would love to duplicate..full of seeds and grains.
    Maybe I will ask for help on PB
    Thanks Nana :)
    cheers carolg

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  18. Like you, Lucy amazes me too. I missed this one, so I'm so happy you shared. They couldn't be any cuter! I'm definitely giving this one a go. Absolutely irresistible images (as always) Ms. Magical! xoxo

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  19. Thank you so much for your kind words! I'm so pleased you liked the biscuits - you're photos look fabulous and are tempting me to make some more :)

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  20. She is so talented. Those crackers would be perfect as an appetizer.

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  21. Lucy I was hoping you would check in:) I was honored to show off your talents.

    At your age..I didn't know a thing about the kitchen except saying thank you to my mom:)

    Carol..we'll have to figure that one out:)

    Maybe like Rainforest Crackers?
    Mari I insist..You are Miss magic.

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  22. Oh, these puffy cracker look fabulous!!! I bet they're delicious :)

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  23. What a compliment, to want to add them to the Christmas menu! We are going to have to try these. I haven't tried crackers for years and they are sounding so wonderful. I am going to visit Lucy. Thanks for telling us about her. You are always so wonderful to introduce us to bloggers! You are amazing!

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  24. These look delightful. A must try!
    Maureen

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  25. They are light.not like a cracker per say...:) More like a flaky shortbread..but cheese..not sweet:)
    have a great day everyone.

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  26. Lucy is a great little baker. She seems like such a nice kid. These crackers look delish. Of course everything you cook does! xxoo

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  27. I embrace all things cheesy, and these crackers are no exception. Do they come with the Dom Perignon? :)

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  28. For you MS of course they do:)

    Enjoy everyone.

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