I’ve become quite obsessed with the Tartine series of books. First with their breads (my all-time passion is bread) and now with their other books as well. I haven’t been able to make their breads as yet (my sourdough starter is just beginning to take shape), but I have been able to try some of their other recipes. I’m a bit late to the Tartine wave – having only recently discovered their books. But if you are like me, please go out and buy these books right away.
The biscuits/ crackers are sharp and spicy and just delicious. I’ve always been a more savory than sweet person (hmm, that doesn’t sound quite right), so these were right up my alley.
(Adapted from Tartine)
- 3/4 cup all-purpose flour
- 1/4 tsp chilli or cayenne powder
- 1/4 tsp black pepper
- 2 1/3 cups grated sharp cheddar cheese
- 1/4 cup butter, at room temperature
- 2/3 cups walnuts, chopped fine (make sure these are fine, its crucial when you want to roll out your dough)
- 1 tsp salt
In a small mixing bowl, stir together all the dry ingredients (flour, chilli powder, salt and pepper).
In another bowl, or in your stand mixer with the paddle attachment, beat together the butter and cheese until combined. Add the dry ingredients and continue to beat on low until everything has been incorporated, scraping down the sides when needed.
Mix in the walnuts. The dough will be stiff with bits of the cheese and walnuts still visible.
Now form the dough into a disc, wrap well in cling film and keep in the refrigerator for an hour. The dough will be firm but pliable.
Preheat the oven to 200 deg C. Unwrap the dough and roll out to a thickness of 1/4 inches. Cut the cookies into whatever shape you’d prefer. Arrange the cookies onto parchment paper lined baking sheets, about an inch apart. Bake for about 7-10 minutes, until golden brown on the edges. Remove from oven and transfer to a wire rack to cool completely.
Enjoy with a lovely cup of tea. 🙂