I tried my hand at making cheese cracker sandwiches. They are made with cheddar cheese and filled with a chive & cheddar filling.
It's been years since I had a cracker sandwich. It's bringing me back to my school days. I would almost always have a little pack of them in my lunchbox. I can almost taste the cream cheese & chive and the malt peanut butter crackers now.
I love these cheese & herb crackers because they are awesome for holiday parties and gatherings in general. They are bite sized and perfect hors d'oeurvres. I like how well they pair with pretty much any beverage, but especially a glass of white wine.
(makes about 30 cookies)
1 cup flour
1/2 t baking powder
1/4 t salt
1/3 cup butter, softened
3/4 cup (3 oz) shredded cheddar cheese
3 egg yolks
2 t water
3 T butter, softened
1 t fresh chives, snipped
1/2 t Italian seasoning
1/3 cup (1.5 oz) shredded cheddar cheese
Preheat oven to 400F. Line baking sheets with parchment paper.
Sift dry ingredients (flour, baking powder, and salt) in a medium size bowl. Cut in the butter with a pastry blender until mixture resembles coarse meal. Mix in cheese.
Add egg yolks and water. Mix with a wooden spoon to form a dough. Knead dough lightly on floured surface until smooth. Roll out dough thinly. (Note the thinner you roll the dough, the more crunchier the cookie will be) Using a 2'' round cookie cutter, cut circles from the dough.
Bake for 10 minutes or until lightly golden brown.
Filling: With a mixer (a handheld mixer would be best) beat butter, chives, Italian seasoning. Beat until the mixture is creamy. Mix in cheddar cheese. Season filling with salt and pepper to taste.
Spread as much filling you like on each cracker half. Sandwich with another cracker on top!
Best served same day!
My Thoughts & Comments
I love how simple they are to make. I think I'll try making them thinner, so I get a little bit more of a proper crunch. They were very flaky & light, kind of similar to pie crust. I'm definitely going to make these for Thanksgiving this year!