- 36
Ingredients
- 1/3 cup packed watercress leaves (no stems)
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 6 ounces English Cheshire cheese, grated
- 1 cup all purpose flour
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- Watercress sprigs, for garnish
Preparation
Step 1
* Chop the watercress leaves very fine and set aside.
* Place the butter and cheese in a bowl and blend with an electric mixer until smooth. With the mixer on slow speed, gradually blend in the flour. Then add the cayenne pepper, salt and chopped watercress and mix until incoporated.
* Remove the dough, which will be soft, from the bowl and shape it into a log approximately 2 inches in diameter and 8 inches long. Wrap the log in plastic wrap and put it in the freezer to firm, 1 hour. Then transfer it to the refrigerator. (If you wish to make the dough one or two days ahead, roll it into a log, cover with plastic wrap, and refrigerate. You will not need to freeze it. However, the dough can also be frozen for a week or more; bring it to refrigerator temperature a day before using.)
* When ready to bake the crisps, preheat the overn to 400 degrees F.
* Remove the log from the refrigerator, unsrap, and cut it into thin slices, 1/8 to 1/4 inch thick. Place them an inch apart on a baking sheet, and bake until lightly golden, about 10 minutes. Watch carefully. Remove the crisps with a spatula and let cool 2 to 3 minutes.
* Serve the crisps in a napkin lined basket with sprigs of watercress in the center. Eat the crisps with a little fresh cress.
Makes 36 to 42 crisps