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Recipe Detail Page
Savoury Halloween Cheddar Cookies
Autumn 2001
These crispy little cheese bites are perfect with cocktails. The dough can be prepared in advance and frozen for up to one month.
Makes approximately 4 dozen cookies
1 cup (250 mL) all-purpose flour
½ tsp (2 mL) baking powder
½ tsp (2 mL) salt
¼ tsp (1 mL) cayenne pepper
½ cup (125 mL) cold butter, cut into small pieces
2 cups (500 mL) grated extra-old orange cheddar cheese
3 to 4 tbsp (45 to 60 mL) ice-cold water
¼ cup (50 mL) poppy seeds or black sesame seeds
1. Place flour, baking powder, salt and cayenne in a food processor fitted with a metal blade. Whirl until combined. Add butter and cheese and pulse until evenly combined and mixture resembles coarse crumbs. Pulsing machine, drizzle in 3 tbsp (45 mL) cold water. Dough should begin to clump together. If not, add remaining tablespoon of water.
2. Gather dough and shape into a log, about 1 ½-inches (4-cm) in diameter. Spread poppy seeds on waxed paper. Roll log in poppy seeds to thoroughly coat. Wrap log in plastic wrap and refrigerate until very firm, at least 4 hours but preferably overnight.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
4. Thinly slice log into ¼-inch (0.5-cm) slices. Place on prepared baking sheet and bake in preheated oven until a golden-orange colour, about 9 to 12 minutes. Cool completely on wire rack. Cookies will keep well refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Makes approximately 4 dozen cookies
