Spiced Wine And Cheese Crackers Food

SPICY CHEESE CRACKERS

Steps:

• Place the cheese, flour, salt and pepper flakes in a food processor; process until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. holiday-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps and repeat., Bake at 350° until golden brown, 13-17 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.

SPICED WINE AND CHEESE CRACKERS

Steps:

• Preheat Oven 400 degrees F.
• Using the dough hook in a food processor, combine all of the ingredients and process until a dough is formed. The dough should gather around the hook.
• Form the dough into a ball.
• Dust a clean surface with a little flour.
• Pinch a chunk of the dough from the ball and refrigerate the rest while working with the dough at hand.
• On a lightly floured surface roll out the piece of dough as thin as possible. Using a cookie cutter or ravioli cutter, cut out the dough. Gently lift the cut-out pieces, use a butter knife to loosen the edge of the cut-out dough, and place onto a parchment lined baking pan.
• Using a fork, gently poke each cracker once or twice each before baking.
• Bake 6 - 8 minutes or until slightly golden.

SPICED LAVOSH CRACKERS RECIPE

Steps:

• Toast the fennel, cumin and caraway seeds in a medium hot pan without any oil. Move around in the pan frequently and toast until they become fragrant and darken slightly. It will not take long to reach that stage so watch them to keep them from burning.
• Let the spices cool for 1-2 minutes and grind to a powder consistency with a mortar and pestle or spice grinder.
• Toast the sesame seeds the same way but leave them whole.
• In a bowl add the plain flour, whole wheat flour with water, spices, seeds and sesame oil. Use a hand blender or kitchen aid with the hook attachment to combine everything slowly into a dough, while the machine is set on the lowest setting.
• The dough will feel wet but due to the sesame oil it should not stick to your fingers. Knead the dough on your kitchen surface for a few more minutes. Finally cut the dough in six equal parts and set aside.
• Prepare your baking trays with baking mats or baking paper. Rub your rolling pin lightly with sesame oil and start rolling out a piece of dough on a baking mat or a plain kitchen surface.
• Roll the dough thin making sure it fits the size of your baking tray. Once you are happy with the thickness place the lavosh dough on a baking sheet (unless you rolled on a baking mat) and continue rolling out the remaining dough.
• Bake the lavosh at 175°C (350°F) for 15-20 minutes depending on your oven.
• Once they have cooled down, you can break them into smaller pieces.