My friends and I are big charcuterie board lovers. Nothing better than munching away on great meats, cheese, little pieces of fruit and crackers while catching up and enjoying each others company. They make a great addition to a house party, or holiday.
I recently found a recipe for Cheddar Dijon Crackers . Adding these to my ever popular boards, the closest thing to a cheese bread stick right from my own oven!
Cheddar Dijon Shortbread
1.2 cup softened butter 1 cup coarsely shredded strong cheddar cheese 3 tbsp Dijon mustard 1 cup all purpose flour 2 tsp dry mustard
OPTIONAL: You could add 1/4 tsp ground cayenne pepper and 1/4 tsp black pepper to make them a bit spicy
Using an electric mixer, beat butter until light. Beat in cheese and then dijon.. In a separate bowl combine flour and dry mustard. Using a wooden spoon, gradually stir flour mixture into the butter. Transfer dough to a floured work surface. Shape into a 10 inch round log. Cover with plastic wrap and refrigerate until firm, about 2 hrs or up to 24 hrs. (Log can be frown for up to 2 months; thaw in the fridge before baking) Preheat oven to 350 degrees Slice the log into 1/4 inch thick slices. Place on parchment paper lined cookie sheet. Bake in centre of oven for about 15 min or until golden. Cool in pan for 10 min before transferring to racks to cool completely.
My friends and I are big charcuterie board lovers. Nothing better than munching away on great meats, cheese, little pieces of fruit and crackers while catching up and enjoying each others company. They make a great addition to a house party, or holiday.
I recently found a recipe for Cheddar Dijon Crackers . Adding these to my ever popular boards, the closest thing to a cheese bread stick right from my own oven!
Cheddar Dijon Shortbread
1.2 cup softened butter
1 cup coarsely shredded strong cheddar cheese
3 tbsp Dijon mustard
1 cup all purpose flour
2 tsp dry mustard
OPTIONAL:
You could add 1/4 tsp ground cayenne pepper and 1/4 tsp black pepper to make them a bit spicy
Using an electric mixer, beat butter until light. Beat in cheese and then dijon.. In a separate bowl combine flour and dry mustard. Using a wooden spoon, gradually stir flour mixture into the butter. Transfer dough to a floured work surface. Shape into a 10 inch round log. Cover with plastic wrap and refrigerate until firm, about 2 hrs or up to 24 hrs. (Log can be frown for up to 2 months; thaw in the fridge before baking)
Preheat oven to 350 degrees
Slice the log into 1/4 inch thick slices. Place on parchment paper lined cookie sheet. Bake in centre of oven for about 15 min or until golden.
Cool in pan for 10 min before transferring to racks to cool completely.
Makes 32 shortbread crackers