Red Chili and Cheddar Diamonds

By Reen

From: "The Cheesemonger's Kitchen" by Chester Hasting

Nutrition information per serving:

Calories 10 Fat 1 g Sodium 18 mg Saturated fat 0 g

Carbohydrates 1 g Protein 0 g Cholesterol 2 mg Dietary fiber 0 g

Ingredients

• 1 c. flour
• 3/4 tsp. salt
• 1 tsp. crushed red chiles
• 1/2 stick (1/4 c.) unsalted butter, chilled, diced
• 8 oz. aged cheddar cheese, grated
• 3 to 4 tbsp. water

Details

Servings 180

Preparation

Step 1

Whisk the flour, salt and chiles together in a bowl. Place in a food processor along with the butter; pulse until the mixture resembles coarse meal. Add the cheese; pulse to combine.

Add 3 tablespoons water, a tablespoon at a time, pulsing until the mixture comes together in a ball. Pulse in an additional tablespoon of water if needed to get the dough to hold together. Wrap dough in plastic wrap; chill for 1 hour.

Preheat oven to 350 degrees. Roll the dough out to 1/8 -inch thick directly onto a baking sheet.

Cut the dough into 1/2-inch diamonds (or other shape) using a cookie cutter, sharp knife or fluted pastry cutter. Place in freezer for 15 minutes. Spread out the cut pieces onto parchment-lined baking sheets, leaving just enough room so they are not touching. Bake until deep golden brown and crunchy, 12 minutes. Cool completely before serving.