- ¼ pound (1 stick) unsalted butter, room temperature
- 2 ounces sharp cheddar cheese, grated finely
- 2 ounces feta cheese (I prefer the French sheeps milk feta), crumbled with your hands
- 1-2 shallots (depending on size), sliced thinly
- Olive oil
- 2 teaspoons chives, chopped
- Pinch kosher salt
- Couple turns freshly cracked black pepper
- 1¼ cups all-purpose flour
- To prepare the shallots, heat up about a teaspoon of olive oil in a small pan over medium heat. Sauté the sliced shallots until caramelized and golden, about 10 minutes. Stir occasionally to prevent burning. Drain any residual oil and allow to cool to room temperature.
- Cream the butter for about 1 minute in an electric mixer fitted with the paddle attachment. With the mixer on low speed, add the cheeses, chives, salt, pepper and shallots and combine. Then add the flour, keeping the mixer on low and stop once the flour has been combined with the other ingredients and the mixture is in large crumbles, about 1 minute.
- Transfer the dough onto a lightly floured surface and press into a ball. Roll into a 9-inch log and wrap in plastic wrap. Chill for at least 30 minutes (or up to 4 days).
- Preheat your oven to 350°F. Slice the log into roughly ⅜-inch rounds and lay them on a sheet pan lined with parchment paper. Bake for 18-22 minutes or until very lightly browned. Rotate the pan halfway through baking. Cool and serve at room temperature.
Base recipe is based on Ina Garten's Parmesan & Thyme Crackers in Barefoot Contessa Back to Basics book.