CREAM CHEESE AND CHIVES CRACKERS RECIPES

Steps:

• Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).
• Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.
• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.
• Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.

Steps:

• Grate 6 oz. cheddar on the medium holes of a box grater, letting shreds fall into a medium bowl.
• Slice a small handful of chives very thinly and add to bowl with cheese. Add 1¼ cups flour, 1½ tsp. salt, ½ tsp. sugar, and a pinch of cayenne. Toss mixture with your hands until cheese is coated in flour and ingredients are evenly distributed.
• Cut 6 oz. cream cheese into ½" pieces and add to bowl with flour mixture. Using your hands, quickly smash pieces into flour. Work until cream cheese disappears into flour and only a few dry spots remain.
• Knead dough in bowl 2–3 times to bring it together. Transfer dough to a 1-gal. resealable plastic bag. Seal bag, pressing out air.
• Press dough to bottom of bag, forcing it into the crease with the back of a knife so you have a tight log that spans width of bag. Roll log over work surface a couple of times to smooth sides into an evenly round shape.
• Freeze dough until very firm but not yet frozen, 15–20 minutes. Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.
• Cut open bag with your knife. Take out dough. Carefully sprinkle 3 Tbsp. poppy seeds across work surface (do this gently so they don’t fly everywhere). Roll dough over poppy seeds, pressing into dough, until log is completely and evenly coated. Discard any poppy seeds that don’t stick.
• Quickly and confidently slice dough into thin rounds with a sharp knife, aiming for even slices between ¼"–?". Rotate log every few slices to keep bottom side from flattening out. Transfer rounds to prepared baking sheets, spacing about 1" apart (crackers won’t spread as they bake).
• Bake crackers, rotating sheets front to back and top to bottom halfway through, until tops and edges are golden, 25–30 minutes. Crackers will crisp as they cool, so let cool completely on baking sheet.