Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
You're reading one of recipes available free. Full library with Gastronome.
In the bowl of a food processor add the flour, baking powder, and salt and pulse to combine. Add the butter and cheese and pulse until very well combined. Add 2 tablespoons of ice water and pulse until the dough is just wet enough to come together when squeezed. Add up to 2 tablespoons more water if necessary. 2. Divide the dough between two pieces of plastic wrap. Press each half of dough into a flat square, wrap well, and chill for at least 30 minutes 3. Working with one square at a time, roll the dough out to a scant 1/8-inch thick. Using a fluted pastry wheel, cut the dough into 3/4-inch wide strips. Then cut the dough in the other direction to make 3/4-inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each square. Freeze the dough until firm, 10 to 15 minutes. Roll and cut the remaining dough, then preheat the oven to 350° F. 4. Brush half of the dough with beaten egg white and sprinkle it with salt. Use an offset spatula to gently break the egg-washed dough apart and place the squares on a parchment-lined baking sheet. Bake until puffed and set and browned on the bottom, about 14 to 16 minutes. (Make sure to cook them well so that the finished crackers are crisp. Completely frozen dough may take a few extra minutes to bake.) Transfer the parchment with the baked crackers onto a cooling rack. Repeat with the remaining frozen crackers. Store the cooled crackers in an airtight container.