Cheddar And Poppyseed Crackers Food

CHEDDAR AND POPPYSEED CRACKERS

Steps:

• In a large bowl, sift the flour, baking powder, cayenne and paprika and then add the salt and pepper.
• In the bowl of an electric mixer, beat the butter and cheese together until they're combined.
• Add the dry ingredients to the bowl and mix until everything is combined. I changed the beater over to the dough hook for this step but it can also be done by hand.
• Flour the bench top and tip out the dough. Flour your hands and then knead it into a big ball and then divide it in half.
• Roll each half into a log about 3-4cm wide and then wrap the logs in plastic wrap.
• Refrigerate the logs for at least 30 minutes to firm up.
• After 30 minutes, remove the logs from the fridge and un-wrap them.
• Brush the logs with the beaten egg and then roll them in poppy seeds.
• Put the logs back in the fridge for for an hour.
• They can also be frozen at this stage - wrap them in plastic wrap and then aluminum foil first.
• Preheat the oven to 170C(338F) fan-forced and line two baking trays with baking paper.
• Slice up the logs into 5-8mm pieces and lay them out on the baking trays. They only need about 2cm between each one as they don't spread too much.
• Bake the biscuits for 12 minutes or until they turn golden.
• Leave them to cool on the trays for 4 minutes before transferring them to a wire rack to cool completely.
• Store the biscuits in an air-tight container and they will keep for a few weeks.

POPPY CHEDDAR MOON CRACKERS

Steps:

• In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
• On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.
• Preheat oven to 400°F. and lightly grease 2 large baking sheets.
• On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets.
• Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.

CHEESY POPPY SEED CHICKEN CASSEROLE

Steps:

• Prehead oven to 350°F.
• Cut baked chicken breast into pieces.
• Mix chicken in bowl with cheddar cheese, sour cream, and cream of celery.
• Crush the ritz crackers in a seperate bowl which should total 50 crackers or a 1 1/2 sleeves.
• Leave enough aside to sprinkle on top of the casserole.
• Melt the butter.
• Now mix the crushed crackers with the chicken mix and add the melted butter and poppyseeds.
• Spread into cassarole dish.
• Sprinkle remaining crackers atop the chicken mixture.
• Bake at 350F for 35 to 45 minutes or until bubbly.