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..~:)