April 4, 2014

Feta "Crackers"

Feta crackers



I don't have much to say about these other than I realize they look more like a biscuit than a cracker.  It's been one of those happy hectic weeks with little sleep and today, I'm out of words. These are just damn good teeny tiny flaky flavorful bites. The inspiration comes from Dorie Greenspan—she calls them Cheez-It-like. I agree insomuch as the crispy, layered texture is concerned. After that the flavor and, well, frankly, aftertaste kicks to patootie off the red box. 

Easy too, as long as you have a food processor. I should call this blog "Me and My Newest, Bestest Buddy and Big Toe...Food Processor" given how much I rely on this piece of equipment. 

Note: This recipe makes 20 but they're small. Plan on at least 5 per person for an appetizer. 


Feta Crackers

Adapted from Around My French Table by Dorie Greenspan
Makes 20

4 tablespoons cold butter, cubed
1/2 cup crumbled feta
2 tablespoons finely chopped parsley
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
Pinch black pepper
Pinch cayenne pepper
1 cup plus 1 tablespoon flour

1. Put cold butter, feta, parsley, lemon zest, salt and pepper in the bowl of food processor and pulse until it resembles curds. 

2. Add flour and pulse until it comes together again, curd-like. 

3. Dump onto counter and pat into a disk. Wrap in plastic and refrigerate for one hour (or overnight). 

4. Preheat oven to 350ยบ. Roll out dough between two sheets of plastic wrap to a 1/4" thickness. Cut into 1 1/2 " rounds using a small cutter or jar. Place on parchment lined sheet pans and bake for 14-16 minutes until golden. Serve warm or at room temperature. 





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