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Farmhouse Cheddar and Fig Crackers

  • Servings: Makes about 3 dozen

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Ingredients

  • 3 large dried figs, preferably Calimyrna
  • Boiling water
  • 1 3/4 cups all-purpose flour
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 pound extra-sharp farmhouse Cheddar cheese, preferably from England, Canada or Vermont, grated (1 1/4 cups)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 large egg, lightly beaten

How to make this recipe

  1. In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes. Drain the figs and pat dry. Slice off the tough stems, then cut the figs into 1/2-inch dice.
  2. In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal. Scrape the mixture into a large bowl and add the figs and egg. Using your hands, work the dough until it comes together.
  3. Scrape the dough onto a large piece of plastic wrap and pat it into a 12-by-2-inch rectangular log. Wrap the log tightly and refrigerate until firm, at least 1 hour, or overnight.
  4. Preheat the oven to 375°. Butter 2 large baking sheets. Slice the log of dough crosswise 1/4 inch thick. Arrange the slices at least 1 inch apart on the prepared baking sheets. Bake the Cheddar crackers for about 12 minutes, or until they are golden brown and slightly firm. Carefully transfer the crackers to a wire rack to cool.

Make Ahead

The dough can be tightly wrapped in plastic and refrigerated for up to 2 days or wrapped in plastic, then in aluminum foil and frozen for up to 1 month. The crackers can be stored at room temperature in an airtight container for up to 2 days.

Suggested Pairing

A fruity white California sparkling wine will highlight the sweetness of the dried figs and contrast with the salty, creamy, sharp Cheddar cheese in these crackers.

Contributed By Published April 2002

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Panificio Longoni in Milan




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