These delicate, buttery crackers make excellent accompaniments to cocktails. After a few days they become somewhat softer but can be re-crisped in a 300°F, oven for 5 minutes.
- Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Makes about 95 crackers
- 1 stick (½ cup) unsalted butter, softened
- ½ pound pepper jack cheese, grated coarse
- 1 large egg, separated
- 1 teaspoon salt, or to taste
- ¾ teaspoon cayenne, or to taste
- 1 cup all-purpose flour
- Preheat oven to 375°F and grease two baking sheets.
- In a food processor blend together butter and cheese until smooth.
- Add egg yolk, salt, and cayenne and blend until combined.
- Add flour and blend until mixture just forms a dough.
- Working in batches, transfer dough to a pastry bag fitted with a ⅞-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets. Dough strips may break in places but repairs are not necessary, as strips will be cut later.)
- In a small bowl whisk together egg white and a pinch salt until just combined.
- Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes.
- While crackers are still hot, slice diagonally into 1½-inch-long pieces and cool completely on racks.
- Crackers keep in airtight containers 5 days.