Chive Cheese Crackers Food

CHIVE CHEESE CRACKERS

Steps:

• Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).
• Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.
• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.
• Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.

CHIVE BLOSSOM CRACKERS (WHOLE WHEAT)

Steps:

• Preheat oven to 400°F.
• Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
• Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture.
• The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
• Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.

BACON-CHIVE CREAM CHEESE APPETIZER CRACKERS

Steps:

• Mix cream cheese, bacon and chives until blended.
• Spread onto crackers.
• Top with pomegranate seeds.

CHEESY CHIVE CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2x1-1/2-in. logs. Wrap securely and refrigerate for 1 hour or until firm., Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer.