Rich Little Crackers for Christmas (or anytime)
December 26, 2014
Bacon Cheese Coins
My friend Robin showed up for Christmas dinner last night with these really fantastic (and very rich) cheese crackers.
I asked for the recipe – and thought I'd share.
Gruyere and Bacon Wafers
2 slices bacon
4 ounces unsalted butter, room temperature
1 cup unbleached flour
1/2 cup finely grated gruyere
3 tablespoons grated parmesan reggiano
1/2 teaspoon sea salt
Cook the bacon in a cast iron skillet and chop in a food processor into small bits.
Add the butter, flour, cheeses, salt, and cayenne to the food processor.
Process until a ball forms. Be patient. It will happen eventually.
Form the ball into a log shape 1 1/4 inches in diameter using a sheet of plastic wrap.
Wrap the log in the plastic wrap and a sheet of aluminum foil and refrigerate for at least 3 hours.
Heat an oven to 375 degrees
Cut the log into 1/4" slices and place on a sheet of silpat or parchment paper. (do not grease)
Sprinkle with a little Maldon salt.
Bake until very lightly browned, about 8-10 minutes. They will get a little darker out of the oven.
Cool on a rack.
yield: about 36 wafers
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We call these cheese straws in the south (even when they’re round), and they are popular party fare. But usually they’re made only with cheddar, and though I will skip the bacon, I love the idea of the 3 cheeses. Can’t wait to try, thanks!
Lynn at Southern Fried French
In Texas, we call them cheese coins. Love the pulverized bacon idea!