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Holiday Style Issue

Cheddar-sage crackers

Just add bubbly: Mix-and-match recipes you can make ahead for an elegant holiday cocktail party.

By Adam Ried
November 28, 2010

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Savory Cheddar and Sage Crackers Makes about 6 dozen

1 3/4 cups all-purpose flour

Salt and pepper

3 tablespoons minced fresh sage

6 tablespoons very cold unsalted butter, cut into small pieces

1 1/2 cups finely grated extra-sharp cheddar cheese (about 5 ounces)

1/3 cup milk

In the bowl of a food processor, pulse the flour, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and sage to combine. Scatter the butter pieces over the flour mixture in the food processor, and pulse to cut the butter into the flour until it takes on the texture of fine sand, about 12 3-second pulses. Add the cheese and pulse to combine. With the motor running, add the milk through the feed tube and process just until the dough comes together (about 30 seconds – do not over-process). Transfer the dough to a work surface, divide it in half, and roll each half into a log measuring roughly 6 inches long and 2 inches wide. Wrap each log in plastic wrap and refrigerate until very firm, at least 2 hours and up to 3 days.

Set the oven rack in the middle position and heat the oven to 350 degrees. Line a large baking sheet with parchment or a nonstick mat and set aside. Working with 1 dough log at a time, rest the dough at room temperature for about 3 minutes. Working quickly, slice the dough into 1/4-inch-thick rounds, arrange them about 1/2 inch apart on the prepared baking sheet, and bake until the edges are just golden and the center is firm, about 14 minutes, rotating the baking sheet halfway through baking. Transfer the crackers to a wire rack, cool completely, and serve.

MAKE AHEAD: Up to 1 day before your party (store in an airtight container at room temperature).

Adam Ried writes the Globe Magazine’s Cooking column. Send comments to magazine@globe.com.