6 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk
These crackers are absolutely addictive. They are crunchy without being too crunchy and spicy but not too spicy. I serve these at my annual holiday party and they the one of first items to disappear.
1. In a large bowl, combine the cheddar, parmesan, chives, and New Orleans. Toss well to blend.
2. In a food processor combine the flour, butter and salt. Pulse until the mixture resembles cornmeal.
3. Add the flour to the cheese mixture and toss until well combined.
4. With a fork, stir in the buttermilk and mix just until the dough can be gathered into a ball.
5. Turn the dough onto a lightly floured surface and knead it for 10 to 15 seconds. Divide the dough into 1/4s. Roll into a log 1 inch in diameter. Wrap the dough logs in wax paper or plastic wrap and refrigerate until firm, 1 to 2 hours or overnight. (The dough can sit in the freezer for up to 2 months).
6. Preheat oven to 325°. Line 2 large baking sheets with silicone baking mats or parchment paper.
7. Cut the logs into 1/8 inch thick slices and arrange on the prepared pans. Bake for 18-23 minutes or until golden brown.
8. Crackers can be stored up to 10 days in a tightly sealed storage container.
LIKE: Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.
I like these on the burnt side. If you are like me add a few extra minutes to the baking time.