This week’s assignment, cheez-it-ish crackers, re-worked the original concept of the bright orange, processed cheese-flavored bites into a fancy appetizer worth serving at cocktail parties. Early on, I was concerned about the crumbly dough as there was no wet ingredient to act as a binder. The recipe relies on the cold butter and grated Emmentaler to combine enough in the food processor so that it comes together. My dough came together somewhat, but I had to do a lot of coaxing when separating the dough into thirds. Thank goodness for the long chill time (3 hours to overnight) because these crackers sliced up quickly and evenly.
I incorporated whole wheat flour into my dough and used a bit more than a “pinch” of cayenne pepper. With that extra bit, these crackers were more savory than I expected, so I needed to cut the bite by making a side of cranberry-date “jam” to spread on top. With the jam, these crumbly, cheesy crackers were perfect, and I’m saving the two extra logs to make over Christmas for my family. Another great recipe in my opinion!
These cheez-it-ish crackers were made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.