by Amber Olson
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my 20 recipes »
Amber Olson's Notes:
Expand3 sticks unsalted butter, at room temperature (one stick for each type of cracker) Ask a question about this ingredient
6 ounces medium cheddar cheese, grated Ask a question about this ingredient
6 ounces dry type goat cheese, crumbled Ask a question about this ingredient
8 ounces bleu cheese, crumbled Ask a question about this ingredient
3/4 cups whole wheat flour, divided into 1/4 cup increments Ask a question about this ingredient
2 1/4 cups unbleached flour, divided into 3/4 cup increments Ask a question about this ingredient
3 tablespoons milk, divided into 1 TB increments Ask a question about this ingredient
2-3 egg whites, lightly beaten Ask a question about this ingredient
Chipotle Powder Ask a question about this ingredient
Fine grain sea salt Ask a question about this ingredient
1/4 cup finely diced dried figs Ask a question about this ingredient
1/8 cup finely diced kalamata olives, patted dry Ask a question about this ingredient
1/2 cup coarsely chopped toasted walnuts Ask a question about this ingredient
To make the cheddar crackers: combine one stick of the butter with the cheddar and 1/4 cup whole wheat and 3/4 cup all purpose flour in a food processor for a few seconds; scrape the sides, add a TB of milk and process to form a smooth dough, about a minute or so. Turn out onto plastic wrap and form into logs about 1" in diameter. Wrap up tightly and refrigerate.
Ask a question about this stepTo make the goat cheese crackers: in the same bowl of the food processor, combine another 1/4 cup whole wheat flour, 3/4 cup all purpose flour, another stick of butter and the goat cheese; process briefly to combine. Scrape the sides and add 1 TB milk, the figs and the olives and process to form a smooth dough, about a minute or so. Turn out onto some plastic wrap and form into logs about 1" in diameter. Wrap tightly and refrigerate.
Ask a question about this stepTo make the bleu cheese crackers: in a clean bowl of the food processor, combine the last of the two flours, the last stick of butter and the bleu cheese; process briefly to combine. Add the last of the milk and briefly process. Scrape the sides, add the chopped walnuts and process to form a smooth dough, about a minute or so. Turn out onto some plastic wrap and form into logs about 1" in diameter. Wrap tightly and refrigerate.
Ask a question about this stepFor each cracker type: in batches, cut all logs into coin shapes about 1/4 thick and place on cold ungreased cookie sheets. Prick with a fork and brush with the egg white. (For the cheddar crackers, lightly sprinkle some of the coins with chipotle powder, leaving some plain.) Sprinkle all the brushed coins with a bit of sea salt.
Ask a question about this stepBake in a preheated 375 degree oven for about 12-15 minutes or until lightly brown. Know your oven, these can over bake quickly, the goal is crisp but tender, not hard.
Ask a question about this stepReally like the order of operations here . . . making two kinds in a row without worrying about cleaning the food processor bowl. Great looking crackers, too! Love the flavor combinations. Yum!! ;o)
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
This sounds so good, with distinctly different flavors. Can't wait to make them. I'll bet they make a nice presentation, too!