This weekend Ben made made these delectable crackers from the Tartine cookbook:
Cheddar Cheese Crackers :
(recipe from Tartine by Elisabeth M. Prueitt and Chad Robertson)
105g plain flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 teaspoon black pepper, freshly ground
225g sharp Cheddar cheese, grated
55g unsalted butter, at room temperature
70g walnuts, chopped medium fine
In a small mixing bowl, stir together the flour, salt, cayenne pepper and black pepper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and beat on medium speed until combined. Add the flour mixture and beat on low speed until incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix in the walnuts on low speed. The dough should be fairly stiff, with small chunks of cheese and walnut visible.
Gather the dough into a ball, flatten into a disk, wrap well in plastic wrap, and chill in the refrigerator until firm but still pliable, about 1 hour.
Preheat the oven to 205â€²C.
Unwrap the dough, place on a floured work surface, and roll out into a square or rectangle 1/8 to 1/4 inch thick. Cut the dough into whatever shape you like. Arrange the crackers on a lined baking sheet, spaching them about 1 inch apart.
Bake the crackers until golden brown on the edges and lighter in the center, 7-10 minutes, depending on size and thickness. Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container in a cool, dry place for up to 2 weeks.