Brown Butter, Walnut and Cheddar Wafers
Makes 4 to 5 dozen crackers
These homemade wafers are fun to serve with wine before a meal. The brown butter lends an extra-deep, nutty flavor. Make the cracker dough ahead of time and store it in the freezer. When you need crackers, slice and bake. Or bake them and store in an airtight container for up to a week.
6 tablespoons unsalted butter
1 cup grated extra-sharp cheddar cheese
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
1 large egg
1 teaspoon plus 2 tablespoons water
1/4 cup walnuts, toasted and finely ground
Place the butter in a saucepan over medium-high heat. Cook until the butter melts and the tiny solids on the bottom turn brown and begin to smoke slightly, 2 to 3 minutes. Immediately remove from the heat.
Place the butter, cheese, mustard, cayenne, salt, flour, and baking powder in the bowl of a food processor. Process until well mixed and forms a dough, 1 to 2 minutes. Place the dough in a bowl, cover with plastic wrap, and chill in the refrigerator for 1 hour.
Divide the dough in half and form each piece into a 1-inch-diameter log. Wrap each log tightly in plastic wrap and roll to smooth the edges. Chill in the freezer for 20 minutes.
Preheat the oven to 350 F.
For the glaze, whisk the egg with the 1 teaspoon water.
Unwrap the dough and slice into 1/4-inch discs. Sprinkle a baking sheet with the 2 tablespoons water. Place the dough rounds on the baking sheet 1 inch apart. Brush with the glaze and sprinkle with the toasted walnuts. Bake until golden, about 15 minutes. Remove from the pan and let cool. Serve hot or at room temperature.
TO DRINK: White Rioja
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