Prep 20 mins
Cook 10 mins
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.
- 88.74 ml unsalted butter, cold and cut into 1/2-inch pieces
- 177.44 ml all-purpose flour
- 2.46 ml salt
- 0.59 ml cayenne
- 56.69 g manchego cheese, finely grated (1 cup)
- 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.
- Preheat oven to 400°F.
- Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
- Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
- Prick each round 2 or 3 times with a fork.
- Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
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.