Sunday, July 15, 2007

Polenta Cheese Crackers


These beauties were found over at 101 Cookbooks. They're really tasty - great for a snack before dinner. I served them very simply with a Vasterbottens Cheesey Butter - just grate cheese (Vasterbottensost is sort of like a young Parmesan, so you could certainly substitute that, or a Pecorino, or why not a Gruyère?) and mix it with softened butter. Simple, and really delicious.

I made the crackers with spelt flour, and that was very nice. Use regular wholewheat or normal white flour if you wish.

Polenta Cheese Crackers
60-70 crackers

115 g spelt flour
150 g polenta
1 tsp salt
1/2 tsp baking soda
1/2 tsp cayenne pepper
handful - about 125 ml or half a cup - grated parmesan cheese
40 g butter, diced and cold
180 ml (3/4 cup) buttermilk or filmjolk

Heat the oven to about 175°C.

Mix flour, polenta, salt, baking soda, cayenne pepper and Parmesan in a food processor. Add the butter and process again. Andd the buttermilk and blitz briefly until the dough forms a ball. Knead it by hand to make it more uniform, wrap in plastic and let it rest, at room temperature, for half an hour or so. (Or make it in advance and keep in the fridge, but let it come to room temperature before using.)

Divide the dough into quarters, and roll out one piece at a time. It should be rather thin, so be gentle. Use a cookie cutter to make the crackers, and place them on a lined baking sheet. Keep going until all the dough is used up.

Bake the crackers for 8-10 minutes - it might need longer if yours are thick, but mine were definitely done.They burn easily - so watch them. Let them cool completely, then serve or store in airtight jars. The crackers can easily be refreshed by a minute in a warm oven, if you want to make them in advance.

Recipe in Swedish:
Polentakex med ost


Sugar Bean said...

Hi, we came across your blog for the first time through random search and we found that your blog is very attractive and useful. We'll be trying out some of your recipes soon. And also checking out your blog regularly!

Tess Knadler said...

There has to be a special place in food heaven for a woman who bakes her own crackers! I love your blog. You have beautiful recipes and inspiring photos here. Nice work.

Anonymous said...

that looks very good.

winedeb said...

Interesting idea to mix cheese with butter! I have a olive oil, rosemary bread that I like to serve and that spread sounds like it would go well. I'll give it a try!

stepfanie said...

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Mark M - Clutterme Founder said...

I am now very, very hungry.

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valentin10 said...

really nice recipients and interesting, it's very great, congratulations !!! I'm getting hungry now

Unknown said...

sounds delicious

Patricia Scarpin said...

These are wonderful!
Cheese and polenta are so good together, I bet these cookies are hard to resist!

Jeanne said...

Oh wow, those sound totally fabulous! And I particularly like the sound of the cheesy butter. Mmmm!

Anonymous said...

Hi Anne
googling for cheese crackers I found your blog. It seemd very promissing since I cook a lot with spelt and polenta but this recipe was a real let down. The dough was sticky, I failed cuting any shape I did add some more flour eventually but they weren't crispy at all but rather "bready". Maybe you can give some advice. Greetings from Vienna, Alma

Anne said...

Alma, I'm so sorry to hear this didn't work for you! I've only made them once and they were perfectly crisp and easy to work with - so sadly, I don't know how to help. :(