Filed Under: 30 minutes or more, Cheese, Christmas, Holiday, holiday 2013, snack, Starter

Spicy Cheese Cocktail Crisps

Use a variety of small (1 ¼ inch) cookie cutters to cut dough into shapes. If you’re tight on time, you can use a pizza wheel to cut dough into cracker-size pieces

November 24th, 2013

Recipe by Leeanne Wright

"These were divine, but a bit too spicy for some of the kids. I'll take these to family dinners when I'm responsible for an appetizer — this feels like a special occasion recipe." Kathy Mighton, mom of Taya, 4, Toronto
Servings
Makes 100 1¼ inch biscuits
Prep Time
Prep: 30 min
On the table: 2 hrs (includes chilling time)
Ingredients
  • 3/4 cups flour, plus extra for rolling
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground pepper
  • 1/8 tsp cayenne
  • 1/4 cup butter
  • 2 1/2 cups old Cheddar cheese, grated
Directions
  1. Whisk together flour, salt, pepper and cayenne in medium-sized bowl.

  2. Using a stand with the paddle attachment or handheld mixer, mix butter and cheese together until combined. Add flour mixture and mix on low speed until dough forms. Scrape bottom of bowl with a spatula frequently. It will take about 5 minutes for dough to form and ingredients will look very crumbly up to the last minute when they come together.

  3. Divide dough in half and flatten each piece on a piece of parchment paper. Wrap and chill dough for at least 1 hour.

  4. On a lightly floured surface (for easy clean-up and no-fuss rolling, do this directly on the parchment wrapping, then top with a second piece), roll each dough out to 1/8 thickness and cut into shapes.

  5. Transfer to a parchment-covered sheet pan and bake for 18 to 20 minutes at 350-deg. F or until puffed and golden. Do not re-roll dough, but simply make - cook's treats - and bake the leftover cuttings. Cool crisps on wire rack prior to packing in airtight boxes.

Nutrients Per Serving

Per serving (8 crisps): 169 calories, 14 g fat, 139 mg calcium, 301 mg sodium, 7 g carbohydrates, 0 g fibre, 7 g protein.

Spicy Cheese Cocktail Crisps
Photo by Michael Alberstat
Food styling by Claire Stubbs
Prop styling by Arren Williams

Leave a Reply

Your email address will not be published.

Close