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White Cheddar Cracker Croutons
2
1
1
1
3
1
5
2
Cup Flour
/4 Teaspoon Cayenne
Teaspoon Salt
/4 Teaspoon Dry mustard
/4 Cup Cold butter
/2 Cup Grated white cheddar cheese
Tablespoon Cold water; up to 6
7 1/2 Fat; 0 Other Carbohydrates
In a mixing bowl, combine the flour, cayenne, salt, mustard, and butter. Mix
until mixture resembles a coarse crumb−like mixture. Add the cheese and mix
well. Add the water a tablespoon at a time and let sit for 1 minute. Either
using a fork or your hands, carefully press the mixture together forming a
soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured
surface. Roll the dough out on the floured surface into a rectangle 16 by 12
inches in diameter and 1/8−inch thick. Cut the dough into 3−inch by 1−inch
strips. Place on a parchment lined baking sheet and bake until golden brown
and crispy, about 10 to 12 minutes. Remove from the oven and cool
completely.
Yield: about 4 dozen
White Cheddar Cracker Croutons
662
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