With two types of cheese and caramelized shallots baked in them, these crackers need no accompaniment. Makes about 30 crackers.
Prep Time5minutes
Cook Time22minutes
Total Time27minutes
Ingredients
1/4pound1 stick unsalted butter, room temperature
2ouncessharp cheddar cheesegrated finely
2ouncesfeta cheeseI prefer the French sheeps milk feta, crumbled with your hands
1-2shallotsdepending on size, sliced thinly
Olive oil
2teaspoonschiveschopped
Pinchkosher salt
Couple turns freshly cracked black pepper
1 1/4cupsall-purpose flour
Instructions
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 3/8-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.
Recipe Notes
Base recipe is based on Ina Garten's Parmesan & Thyme Crackers in Barefoot Contessa Back to Basics book.