medtran49
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Makes 24 shortbread cookies/crackers
4 Tbsp unsalted butter, at room temperature
1-1/2 teaspoons sugar
1/2 tsp kosher salt
1/2 tsp ground cumin
2 Tbsp sour cream
Scant 1 Tbsp water
1 small serrano chile, stemmed, seeded, and minced
1/4 cup finely chopped cilantro leaves
1 cup AP flour
4 ounces sharp cheddar, finely shredded
Finishing salt for sprinkling, like Fleur de sel, pink Himalayan, etc. (optional)
In a large mixing bowl, cream the butter, sugar, salt and ground cumin with an electric mixer until light and fluffy. Beat in the sour cream and water with the mixer. Add the serrano and cilantro leaves and use the mixer to mix well. Using a spatula, fold in the flour and cheese. You may need to use your hands to press the mixture together. Add a few drops of water if needed to just bring together. Turn dough out onto a lightly floured board and form into a rough log. Form the log into about a 2 inch wide by 1 inch high log. Wrap in plastic wrap and store in refrigerator for at least 1 hour.
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silpat.
Remove the dough from the refrigerator and place on a lightly floured work surface. Cut dough into 8 equal pieces, then cut 3 slices from each eighth. Place slices on the prepared baking sheet about 1 inch apart.
Bake for 18-20 minutes, rotating pan half-way through. Sprinkle with finishing salt if desired. Transfer to a rack and allow to cool to room temperature. Serve.
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