30by30: 2.) New Recipe: Crackers for Bentos

The July Daring Baker's Challenge was to experiment with making crackers. I'd never made savory crackers before and I've never made things frozen as logs and cut up in coins to bake. Here's the recipe that I used:

Cheddar, Rosemary and Walnut Icebox Crackers (form into a log and slice):

Servings: Approximately 48 crackers

Ingredients

1 stick butter, well softened
2¼ cups grated aged Tillamook jalapeno cheddar cheese, firmly packed
1 cup plus 3 tablespoons all-purpose (plain) flour
1 teaspoon salt
1/2 cup finely chopped walnuts
1 tablespoon finely chopped rosemary

Directions:

1. Combine butter, rosemary and cheese in a stand mixer and beat well (can also be done by hand)
2. Add the flour, salt and nuts and stir to combine
3. Form the dough into two tight logs and wrap with cling film
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
5. Heat the oven to moderate 325°F
6. Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet
7. Bake about 10 minutes until golden brown
8. Store in an airtight container and eat within three days
9. Try this recipe with different cheeses, nuts (or no nuts), and spices. Get creative!