Cheese “Straw” Crackers
A Top Chef winner and part of the Williams Sonoma 2023 Chefs’ Collective, Kelsey Barnard Clark owns KBC, a restaurant and catering company in Dothan, Alabama. She chose these crackers, made with extra-sharp cheddar and a dash of Old Bay seasoning, as the appetizer she would bring to a Friendsgiving potluck for Thanksgiving. They’re also the ones the chef serves at her restaurant as part of a snack board called “Mama’s Pantry Plate.” You can accompany the crackers with fresh or dried fruit, jams or other toppings if you like.
This cheese “straw” is rolled out like a dough rather than piped in strips, explains Kelsey, and the cracker shape holds garnishes like a little boat. If you don’t have a ring mold to stamp out crackers, use the wider end of a piping tip to create the same effect. To make a classic cheese straw instead, prepare the dough as directed but press it through a cookie press to form straws 1 inch (2.5 cm) long. Bake until golden and crispy, 10 to 12 minutes.
Ingredients:
- 1 lb. (450 g) extra-sharp cheddar cheese, grated cold then brought to room temperature
- 8 Tbs. (1 stick) (4 oz./115 g) unsalted butter, at room temperature
- 2 cups (8 oz./250 g) all-purpose flour, plus more for dusting
- 1 tsp. salt
- 1/4 tsp. Old Bay seasoning
- 1/8 tsp. white pepper
Directions:
Preheat an oven to 325°F (165°C).
In the bowl of an electric mixer fitted with the flat beater, beat together the cheese and butter on medium to high speed until the mixture reaches the consistency of thick whipped cream, 15 to 20 minutes. In a separate bowl, stir together the flour, salt, Old Bay seasoning and pepper.
Gradually add the flour mixture to the cheese mixture in large spoonfuls, beating well after each addition until completely incorporated.
Grease a cookie sheet and line it with parchment paper. On a floured surface, roll out the dough until it is about 1/4 inch (6 mm) thick. Using a 1 1/2- to 2-inch (4- to 5-cm) round ring mold, punch out circles. Place them 1/2 inch (12 mm) apart on the prepared baking sheet.
Bake until the crackers are light golden, 6 to 10 minutes. Serve immediately, or let cool and place in an airtight container or sealed bag in the pantry for up to 2 days. Makes 2 to 3 dozen crackers.
Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021)
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