{"id":2028,"date":"2012-08-02T12:35:01","date_gmt":"2012-08-02T17:35:01","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2028"},"modified":"2012-08-02T12:36:20","modified_gmt":"2012-08-02T17:36:20","slug":"cheese-crackers","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2028","title":{"rendered":"Cheese Crackers"},"content":{"rendered":"

Normally i would just use parmesan cheese for these home made cheese crackers , but the other day i saw Edam cheese was on sale at the grocery store . I picked \u00a0up Edam cheese , i hardly use Edam cheese . The only thing i know that they don’t have stinky smell like most cheese does , and they have a slight nutty flavour , similar to Gruyere cheese , and usually we use Edam cheese for dutch cheese cookies ( Kaastengel ) . I though it wouldn’t hurt just to try using Edam cheese for these crackers . Turned out i have probably few tbsp left for the parmesan cheese . Instead of using 100% Edam cheese , i probably ended up using 80% of edam cheese and the rest would be the leftover parmesan cheese . The result , was yummier crackers . But if you are into cheese so much , probably it would be best to use 100% of parmesan cheese , instead of mixing it with Edam . Like i said Edam has a slightly milder flavour compared to parmesan .But if you don’t like things that are too cheesy , mix it with Edam , you will like it . For me personally , i don’t mind both of them . In fact it tastes similar to Kaastengel , the dutch cheese cookies that was very popular back in Indonesia .<\/p>\n

You need :<\/p>\n

1 cup of edam cheese ( or you can mix it with little parmesan or replace the whole edam cheese with parmesan cheese if you like strong cheese flavour )<\/p>\n

1 stick of unsalted butter<\/p>\n

1\/2 tsp. of kosher salt ( if you use regular salt , i would decrease it by half because kosher salt has bigger grains than regular table salt )<\/p>\n

1\/4 tsp. of ground black pepper ( optional )<\/p>\n

1 tbsp. of chopped fresh thyme ( optional )<\/p>\n

1 1\/4 cup of all purpose flour<\/p>\n

1 tsp. or more water<\/p>\n

In a large bowl , cream the butter , about a minute or so , then add in the cheese . Beat until mixture combined . Add the salt , black pepper and the thyme , and then add the flour . The dough will be crumbly and dry , if it’s way too dry , add 1 tsp. of water , you can add more by tsp. if you think the dough won’t hold together still . Pat the dough , and if it stays and won’t crumble , then it’s ready to be roll into a 9 inch log \u00a0, and refrigerate for at least an hour , you can freeze it too ( for future use ) . When you ready to bake , slice the log into 1\/2 inch thickness , \u00a0preheat oven to 350 F and bake for 22 minutes . Should make about 24 crackers .<\/p>\n

\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Normally i would just use parmesan cheese for these home made cheese crackers , but the other day i saw Edam cheese was on sale at the grocery store . I picked \u00a0up Edam cheese , i hardly use Edam cheese . The only thing i know that they don’t have stinky smell like most cheese does , and they have a slight nutty flavour , similar to Gruyere cheese , and usually we use Edam cheese for dutch cheese cookies ( Kaastengel ) . I though it wouldn’t hurt just to try using Edam cheese for these crackers . Turned out i have probably few tbsp left for the parmesan cheese . Instead of using 100% Edam cheese , i probably ended up using 80% of edam cheese and the rest would be the leftover parmesan cheese . The result , was yummier crackers . But if you are into cheese so much , probably it would be best to use 100% of parmesan cheese , instead of mixing it with Edam . Like i said Edam has a slightly milder flavour compared to parmesan .But if you don’t like things that are too cheesy , mix it with Edam , you will like it . For me personally , i don’t mind both of them . In fact it tastes similar to Kaastengel , the dutch cheese cookies that was very popular back in Indonesia . You need : 1 cup of edam cheese ( or you can mix it with little parmesan or replace the whole edam cheese with parmesan cheese if you like strong cheese flavour ) 1 stick of unsalted butter 1\/2 tsp. of kosher salt ( if you use regular salt , i would decrease it by half because kosher salt has bigger grains than regular table salt ) 1\/4 tsp. of ground black pepper ( optional ) 1 tbsp. of chopped fresh thyme ( optional ) 1 1\/4 cup of all purpose flour 1 tsp. or more water In a large bowl , cream the butter , about a minute or so , then add in the cheese . Beat until mixture combined . Add the salt , black pepper and the thyme , and then add the flour . The dough will be crumbly and dry , if it’s way too dry , add 1 tsp. of water , you can add more by tsp. if you think the dough won’t hold together still . Pat the dough , and if it stays and won’t crumble , then it’s ready to be roll into a 9 inch log \u00a0, and refrigerate for at least an hour , you can freeze it too ( for future use ) . When you ready to bake , slice the log into 1\/2 inch thickness , \u00a0preheat oven to 350 F and bake for 22 minutes . Should make about 24 crackers .<\/p>\n","protected":false},"author":16,"featured_media":2030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-2028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-side-dishes","category-side-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2028"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2028\/revisions"}],"predecessor-version":[{"id":2031,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2028\/revisions\/2031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2030"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}