CHEDDARS CHEESE BITES RECIPES

Name: Cheddar Bites
Yield: Makes 4 cups
Ingredients: 1 stick unsalted butter (room temperature); 2 cups grated aged cheddar; 1 1/2 cup all-purpose flour; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons heavy cream

CHEDDAR BITES | MARTHA STEWART

Cheddar Bites | Martha Stewart image

The big aged-cheddar flavor of these little crackers stands up to bourbon cocktails.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 6

Ingredients

1 stick unsalted butter (room temperature)
2 cups grated aged cheddar
1 1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons heavy cream

Steps:

Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

CHEDDAR BITS RECIPE | MARTHA STEWART

Cheddar Bits Recipe | Martha Stewart image

Provided by Martha Stewart

Categories Appetizers

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter (room temperature)
2 cups grated aged cheddar
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
2 tablespoons heavy cream

Steps:

Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

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