Ingredients
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6
-
3/4
-
1/2
-
1/8
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Manchego Biscuits, These ‘biscuits’ should be called ‘crackers’ Lovely as is, or spread with quince (membrillo) paste and serve these with almonds and olives for a lovely tapas Time indicated DOES NOT include 30 minute rest time for the dough Taken from Gourmet December ’02 Cooks’ notes: -If your kitchen is warm, roll out dough between 2 sheets of wax paper -Dough can be chilled, wrapped well, up to 2 days -Biscuits keep, layered between sheets of wax paper, in an airtight container at room temperature 4 days , I really am loving Manchego cheese and it is wonderful in these biscuits/crackers!!! Wonderful nutty salty flavored cracker I made 1/3 of the recipe in my mini processor, then rolled it into a log and put in the refrigerator over night Today I cut the log in half and then put the sections onto a egg slicer to get some indentations for where to cut They baked up nice and crispy in 10 mins Thanks for sharing the recipe Made for ZWT8
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Steps
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1
Done
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Pulse Butter, Flour, Salt, Cayenne, and Cheese in a Food Processor Just Until a Dough Forms. (do not Overwork Dough, or Biscuits Will Be Tough.) Gather Dough Into a Ball, Then Flatten Into a 5-Inch Disk. Chill Dough, Wrapped in Plastic Wrap, Until Firm, at Least 30 Minutes. |
|
2
Done
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Preheat Oven to 400f. |
|
3
Done
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Roll Out Dough Into a Roughly 14-Inch Round (about 1/8 Inch Thick) on a Floured Surface With a Floured Rolling Pin. |
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4
Done
|
Working Quickly, Cut Out Rounds With a 2 Inch Floured Cookie Cutter and Arrange 1/2 Inch Apart on a Buttered Large Baking Sheet. |
|
5
Done
|
Reroll Scraps (but Only Once; Chill First If Soft) and Cut Out More Rounds, Arranging Them on Same Baking Sheet. |
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6
Done
|
Prick Each Round 2 or 3 Times With a Fork. |
|
7
Done
|
Bake in Middle of Oven Until Golden, About 10 Minutes. Transfer Biscuits to a Rack to Cool. |
