Monday, May 4, 2009
Croustillants. Just another fancy name for cheese crackers. It's actually french. A couple Christmas' ago, my mom had given me this cookbook called Williams-Sonoma Foods of the World, Paris. She knew my love for the city and its food. Lots of delicious recipes in there that I would like to eventually try. The cheese cracker recipe was included in the appetizer section. IT got me thinking. What about cheese in a cookie? So I changed up the original by using Manchego cheese and garnishing with some dry parsley and basil. The final result is a nice cheese taste. Not overpowering with a hint of herb. A beautiful blend.
1/2 C shredded Manchego cheese
1 C Flour
6 Tbsp Unsalted Butter or Margarine
Pinch of Salt
Preheat Oven 325˚F
Combine all ingredients in a food processor until a dough consistency.
If mixing by hand, grate the manchego cheese and combine with the flour. Once blended together mix in the butter until it is like a dough consistency.
Remove from bowl, mold into a cylinder shape and wrap in plastic wrap. Place in fridge for 1/2 an hour.
Then remove from plastic wrap and cut 1/2" thick slices. Remold to a circular shape, if needed. Sprinkle some dry basil and parsley. Place on a non-greased baking sheet.
Bake for 20-25min. Let cool completely then enjoy.