Ingredients
14 cup butter
4 ounces cream cheese
34 cup milk
1 teaspoon vanilla
1 tablespoon baking powder
Method
Sources
📖
Recipe1M+
dataset
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Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
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preheat oven to 425 degrees. measure dry ingredients into food processor and pulse until well combined. cut butter and cream cheese into small chunks and distribute throughout processor bowl. hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop. pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms. turn dough onto floured surface and gently squeeze it into a ball. flatten and gently shape into an 8 by 8 inch square. cut into 16 even squares. place on ungreased baking sheet and bake 15-18 minutes until lightly browned.