Onion Herb Crisps

 

These crispy herb d’oeuvres are great with drinks or a glass of wine! The dough or the baked crisps also store well in the freezer.

1 / 4 pound reduced fat, sharp, New York Style cheddar cheese, shredded
3 tablespoons unsalted butter, cut into thirds
1 teaspoon onion flakes
1 teaspoon Italian Herb Blend
1 / 2 teaspoon hot pepper sauce
1 / 2 teaspoon fine sea salt
1 cup unbleached flour
1 teaspoon baking powder
2 egg whites
1 / 2 teaspoon sea salt
Colavita Extra Virgin Olive Oil

Equipment:

Food processor
Baking sheets
Parchment paper
Pastry brush

Preheat oven to 350 degrees.

Line baking sheets with parchment. 
Place cheese, butter, onion flakes, Italian Herb blend, hot pepper sauce, and salt in the work bowl of your food processor. Blend well.

Add flour and baking powder and pulse just until flour is blended in. This will look like coarse corn meal. Stream in just enough olive oil to bind.

Form into 2 logs and place on plastic wrap. Roll tightly and refrigerate at least 30 minutes.

Slice into 1 / 4 inch disks and place on prepared baking sheet.

Mix egg white with salt for glaze. Brush glaze on each round.

Bake until lightly browned, approximately 13 - 15 minutes.

Cook’s Tips: 
Dough can be frozen or crisps can be baked and frozen.
Do not let parchment extend beyond baking sheet or it will burn.

Variation: 

Dough can also be rolled out to 1 / 4 inch thickness and cut with small, seasonal cookie cutters for a festive look.

You can also eliminate the step of making logs and bake as you would a drop cookie.

©Barbara Seelig Brown