by drbabs
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drbabs's Notes:
Expand1 cup all purpose flour, sifted Ask a question about this ingredient
1 stick unsalted butter, room temperature Ask a question about this ingredient
1 cup sharp cheddar cheese, grated Ask a question about this ingredient
1/4-1/2 teaspoon cayenne pepper (or more to taste) Ask a question about this ingredient
1/2 teaspoon smoked paprika (or more to taste) Ask a question about this ingredient
1/4 teaspoon kosher salt (or more to taste) Ask a question about this ingredient
1 cup panko bread crumbs Ask a question about this ingredient
Preheat oven to 350 and line cookie sheets with parchment.
Ask a question about this stepPut flour, butter, cheese, cayenne, paprika and salt into food processor and pulse till completely blended and a ball forms. Taste for seasoning and adjust.
Ask a question about this stepAdd panko and process in small pulses (as few as possible) to incorporate panko into dough.
Ask a question about this stepScoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Place on cookie sheet and flatten with fork or spatula. (You can also roll the dough out about 1/2 inch thick and use small cookie cutters.) Sprinkle the tops with smoked paprika and more salt if desired.
Ask a question about this stepBake at 350 for 15 minutes until the bottom is lightly browned and the crispettes are cooked through. (I like these best when they are on the well-done side, so you may bake them a little longer--just watch carefully so they don't burn.)
Ask a question about this stepRemove from cookie sheet and cool on wire rack.
Ask a question about this stepYUM! Used my tiniest heart shaped cookie cutter. Topped with fresh cracked pepper and Parmesan, as well as paprika. These are like deluxe Cheezits. Thank you!
Why try not Rolling the Dough into 2" Rolls - Wrap in Plastic Wrap, Chill or Freeze and then Slice into Rounds and Bake for better control of the shape?
You could, but the concern is that the panko would not be crisp after being frozen. If you try that, please let us know if they have the same crunch.
p.s. appearance is best when they are brushed w/ egg+Salt glaze before baking or before freezing(they freeze very well.) They were a standard in my 30 yr. catering co. Better than any other cheese crisp i have had. old Gourmet recipe iirc.
So interesting. As we speak, i am making my fav Flaky Cheese Hearts. Same as your mom's/your recipe but 3 c. grated x sharp cheddar, and 1. rice kispies in place of your sub'd panko, and 1 tsp cayenne instead of 1/2 tsp,and 1 tsp kosher salt, and no paprika. VERY cheesy; most addictive thing I know of-- for me, that is!!
hope you try them some time!
So interesting. As we speak, i am making my fav Flaky Cheese Hearts. Same as your mom's/your recipe but 3 c. grated x sharp cheddar, and 1. rice kispies in place of your sub'd panko, and 1 tsp cayenne instead of 1/2 tsp,and 1 tsp kosher salt, and no paprika. VERY cheesy; most addictive thing I know of-- for me, that is!!
hope you try them some time!
sounds wonderful. it's really all about the cheese. my mother's recipe calls for rice krispies and tabasco.
Love these drbabs, I have never had the Rice Krispie version. BTW - I gave your Horiatiki Salad a shoud in my "popper" contest entry:)
"shout out" my comment ran under the pop up ad and I couldn't see what I was doing or not doing.
I too remember oleo, ha! Love what you did with these they sound delicious and I really like tigerwoman's comment. Great recipe.
LOL! I grew up with "oleo" too. Your modifications are perfect. I can almost taste the crunch now. And the gluten-free version sounds just as good.
Well Drbabs - just tried a batch using the garam (chickpea) flour and the rice krispies for a gluten free version - also dusted with smoked paprika - and made them fairly small and flat rounds - DELICIOUS - nice and crispy buttery and cheesey with that addictive hint of spice as well. This is a keeper and is a good offering for my gluten free friends and clients. Mine don't look as puffy as yours (could be the chick pea flour or could be that I really pressing them down.. I am also in NY - Forest Hills. Enjoying this site and yours is the first recipe I have tried.
Tigerwoman, I am so honored! And I will have to tell my mother--this is a recipe of hers that has been a party favorite for as long as I can remember.
how could you adapt this to gluten free
I am guessing that the panko took the place of rice krispies
do you think garam (chickpea) flour would work in place of the wheat flour?
I'm sorry--I just saw this. Yes, the panko does replace rice krispies in the original recipe--rice krispies are actually crispier. I think chickpea flour might work, but I've never used it before.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Made these for a dinner party last night and they were wonderful. The only change I made - I omitted the paprika since I wasn't sure if my guests would like the flavor. Next time I would add it to half the recipe for variety. I would also sprinkle a bit of cheese on the top during the last few minutes of baking for an extra spot of cheesey flavor.