Galletas saladas de cheddar y hierbas, hojaldradas y sabrosas

Ingredientes

• 8 oz extra sharp cheddar cheese, freshly grated
• 1.5 cups all purpose flour
• 4 tbsp unsalted butter, chilled and cubed
• 0.5 tsp fine sea salt
• 2 tbsp ice cold water
• 1 tbsp fresh rosemary, finely minced
• 2 tbsp grated parmesan cheese
• 0.25 tsp garlic powder

Preparación

1. 1

   Grate the 8 oz extra sharp cheddar cheese using the fine side of a box grater.

2. 2

   Whisk the 1.5 cups all purpose flour, 0.5 tsp fine sea salt, and 0.25 tsp garlic powder in a large bowl. Add the 1 tbsp fresh rosemary and toss to coat.

3. 3

   Add the 4 tbsp unsalted butter, chilled and cubed, to the flour. Use your fingertips to rub the butter into the flour until it looks like coarse breadcrumbs with some pea sized lumps.

4. 4

   Fold in the 8 oz extra sharp cheddar and the 2 tbsp grated parmesan cheese. Ensure the cheese is fully coated in the flour mixture.

5. 5

   Drizzle the 2 tbsp ice cold water over the mixture one tablespoon at a time. Mix with a fork until the dough just begins to clump together.

6. 6

   Wrap the dough tightly in plastic wrap and flatten it into a disc. Chill in the fridge for 20 minutes until the dough feels firm to the touch.

7. 7

   On a lightly floured surface, roll the dough to 1/8 inch thickness.

8. 8

   Use a fork to prick holes across the entire surface of the dough. Cut into 1 inch squares or use a small biscuit cutter.

9. 9

   Place the crackers on a parchment lined tray and bake at 400°F for 15 minutes until the edges are deep golden and the centers are firm.