Crispy Cheese and Herb Snack (Print View)
Ultra-crispy baked cheese and herb bites perfect for parties or an afternoon treat.
# What You'll Need:
→ Dry Base
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Cheese & Flavor
04 - 1 cup shredded sharp cheddar cheese
05 - 1/4 cup grated Parmesan
06 - 2 tablespoons unsalted butter, cold and diced
07 - 2 tablespoons finely chopped fresh chives
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon garlic powder
→ To Finish
10 - 1 to 2 tablespoons cold water
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
03 - Add the shredded sharp cheddar, grated Parmesan, cold diced butter, chopped chives, smoked paprika, and garlic powder. Work the mixture with your fingertips until it becomes crumbly and the butter is evenly dispersed.
04 - Drizzle in cold water one tablespoon at a time, gently mixing until the dough just comes together and holds its shape. Avoid overworking.
05 - Turn the dough onto a lightly floured surface and roll it out to an even 1/8-inch thickness using a rolling pin.
06 - Cut the dough into 2-inch squares or your preferred shape using a knife or cookie cutter. Place the pieces on the prepared baking sheet, spacing them slightly apart.
07 - Bake for 16 to 18 minutes, until the pieces are golden brown and crisp at the edges.
08 - Transfer the baked pieces to a wire rack to cool. Serve warm or at room temperature.
# Insider Tips:
01 -
- The crunch you get from rolling the dough thin is absolutely worth the extra minute of effort
- You probably have every single ingredient in your kitchen right now
02 -
- If the dough feels too sticky to roll, chill it in the fridge for 10 minutes and try again
- Overworking the dough once water is added makes the squares tough instead of tender
03 -
- Grate your own cheese from a block because pre-shredded cheese is coated in anti-caking powder and will not melt into the dough the same way
- These store well in an airtight container for up to four days but they rarely last that long