Puffed Montpelier Crackers Recipes
PUFFED MONTPELIER CRACKERS
Steps:
- Allow at least two whole crackers per person. Split each cracker in half.
- Put ice cubes into a large bowl of cold water. When the water is very cold, put in the split cracker halves. Have ready some clean damask napkins, the kind that are getting a few thin places in them. At the end of three minutes - or sooner, if they seem to be getting too soft - remove the crackers from the ice water. A pancake turner with holes in it is best for this. If the crackers stay in too long, they will fall to pieces; if not long enough, they will not puff.
- When they have drained for about five minutes, put them into iron dripping pans and dot them thickly with soft butter. Dust them with paprika, if you wish. Heat the oven to 450 to 500 degrees and bake them until they are puffed, crisp, and golden brown. They should be done in 25 to 35 minutes.
- It is hard to get on too much butter. Always allow at least an hour for the whole process, as nothing is less attractive than a puffed cracker that has changed its mind and decided to be a wet blotter. It should show no symptoms of ever having been near the water. If you didn't put on enough butter the first time, add some more halfway through the baking. There is no use making them if you are not going to be reckless with butter.
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Estimated Reading Time 2 minsCalories 334 per serving
- Combine the flour, baking powder and butter in a food processor. Pulse until mixture forms a coarse meal. Add the cheese and 1 Tb ice water. Process until the mixture forms a ball, adding an additional 1 tsp ice water only if needed. Knead the dough lightly and form into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees. Mix in a small bowl the salt and desired herb. Lightly flour the word surface and roll out the dough about 1/4 ” thick, then sprinkle on the salt/herb mixture. Gently roll the seasoning into the surface of the dough and cut out to desired shape. Place on an ungreased cookie sheet and bake for 12-14 minutes until golden brown and puffed. The time will depend on the size of cookie cutter you used. Cool on a wire rack.
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