Ingredients
16 ounces, weight Old Cheddar, Grated
1/2 cups Butter, At Room Temperature
1 teaspoon Kosher Salt
2 cups Flour
1 Tablespoon Black Sesame Seeds
2 Tablespoons Ice Cold Water
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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In the bowl of a stand mixer fitted with a paddle attachment mix cheese, butter and salt together. Slowly add in flour, until combined. The mixture will be crumbly. Add the sesame seeds and mix them in. Slowly add the ice water, adding enough so the the mixture will form a ball. Add more water if needed. Cover the ball of dough with plastic wrap and refrigerate for at least one hour. Preheat oven to 375 F and line two baking sheets with parchment paper. Set them aside. Divide the ball of chilled dough into fours and working with a quarter at a time (you can return the unused portions back to the fridge) roll out thinly to 1/8 inch, into the shape of a rectangle thats roughly 10x12. Using a pizza roller or sharp knife cut it into 1 squares. Place the squares on the prepared baking sheets. Repeat with the remaining sections of dough. Bake for 10-15 minutes, being careful not to burn. They should be just golden and puffy when done. Recipe adapted from A Chow Life who adapted it from ReadyMade Magazine.