Crispy Cheese Herb Snack (Printable version)

Golden, ultra-crispy baked cheddar and chive bites perfect for parties or afternoon treats.

# What you need:

→ Base

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt

→ Cheese & Flavor

04 - 1 cup shredded sharp cheddar cheese (about 100g)
05 - 1/4 cup grated Parmesan
06 - 2 tablespoons unsalted butter, cold and diced
07 - 2 tablespoons finely chopped fresh chives
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon garlic powder

→ To Finish

10 - 1 to 2 tablespoons cold water

# How To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine the all-purpose flour, baking powder, and fine sea salt.
03 - Add the shredded sharp cheddar, grated Parmesan, cold diced butter, chopped chives, smoked paprika, and garlic powder. Work the mixture with your fingertips until crumbly and evenly distributed.
04 - Add cold water one tablespoon at a time, mixing gently until a cohesive dough comes together. Avoid overworking.
05 - Turn the dough onto a lightly floured surface and roll to approximately 1/8-inch thickness. Cut into 2-inch squares or desired shapes.
06 - Place the cut pieces onto the prepared baking sheet, leaving slight space between each.
07 - Bake for 16 to 18 minutes, or until the edges are golden and the pieces are crisp throughout.
08 - Transfer to a cooling rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cheese gets crispy and almost frico-like at the edges, which is the part you will fight people for
  • The dough comes together in minutes with no special equipment beyond a rolling pin
02 -
  • If the butter softens while you are working, pop the bowl in the fridge for ten minutes or the texture will suffer
  • Rolling the dough thinner than you think you need to is the single biggest factor in getting that shatter-crisp bite
03 -
  • Use the large holes on your box grater for the cheddar so it melts into the dough evenly instead of clumping
  • Let the baked squares cool completely before storing in an airtight container, or the trapped steam will soften them

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