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Roquefort Bread Thins / Crackers
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve as an appetizer or with soups and salads. Use any kind of creamy blue cheese, but the roquefort is always a big hit!
1 cup all purpose unbleached flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
1/4 cup cold unsalted butter
1/4 cup Roquefort cheese
3 - 4 tablespoons very cold water
olive oil for brushing
sprinkles of herbed sea salt
Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl the flour, salt, baking powder, and pepper. Cut the butter into 3 - 4 chunks and add to the flour mixture along with the cheese and process just to cut the butter into small pieces. With motor running, quickly add 3 tablespoons cold water and process until it wants to form a ball, adding additional water as needed. Using a pastry cloth dredged with flour, roll out the dough to about 1/4 inch thick. Cut into desired shapes. Place on ungreased baking sheet and with a fork pierce the top surfaces. Brush with a little olive oil and sprinkle with herbed salt, as desired. Bake 8 - 10 minutes or until nicely browned.
Recipe created 2018-02-12.
