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I whipped up these tasty mustard and comté cheese crackers that've become my go-to party snack. They were born from my desire to ditch store-bought options, and now my friends can't get enough. The combo of melty cheese and zesty mustard creates this mouthwatering magic that keeps everyone munching.
Tempting Bite-Sized Treats
What makes these crackers stand out is how the creamy cheese balances perfectly with the kick from whole grain mustard. Whenever I throw a get-together, they vanish in seconds. My buddies love their homemade touch that's worlds apart from regular party snacks.
Tips for Perfect Results
- Grated comté: 125g of well-aged cheese for that rich flavor punch.
- Softened butter: 110g of unsalted butter left out for an hour beforehand.
- Egg yolk: 1 fresh one to bind everything together.
- Whole grain mustard: 3 big spoonfuls for that addictive zing.
- Flour: 150g to create that wonderful crumbly texture.
- Sugar: 1 small spoon to gently balance the flavors.
- Salt: 1/2 spoon to enhance everything.
The Simple Cooking Process
- Making Your Dough
- First, I mix my softened butter with finely grated cheese, egg yolk and my favorite mustard. Then I throw in flour, a touch of sugar and salt. I knead just enough to form a smooth dough. Cooling it for two hours gives it the right consistency.
- The Important Step
- My oven warms to 190°C while I roll out the dough and cut neat little rectangles.
- The Baking
- Around 13-15 minutes gets them perfectly golden and crunchy. I let them cool down though it's tough not to snack on them while they're still warm.
Tasty Twists I Love
Over time, I've tried some yummy changes. Parmesan adds a stronger flavor, while gruyère brings more mildness. Sometimes I'll toss in some chopped fresh rosemary or a dash of Espelette pepper to give my guests a surprise.
Keeping Them Crispy
Want to know my trick for maintaining their crunch? A sealed metal tin does the job wonderfully. They'll stay good for a full week without going soft. For bigger parties, I make them ahead and freeze them. A quick warm-up in the oven brings back their crispiness before serving.
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Fantastic Pairing Ideas
These crackers taste amazing with Chablis or champagne. The coolness of white wine really brings out their flavor. I often serve them alongside my homemade tapenade or salmon spread, plus some fresh veggies with herby yogurt dip for a complete appetizer spread that always wows everyone.
Frequently Asked Questions
- → Can the dough be made ahead?
- Yes, prepare it 2 days in advance and store it in the fridge. You can also freeze it for up to a month.
- → What kind of cheese works best?
- Choose aged cheese (12-18 months) for a stronger taste. Avoid young cheese since the flavor will be mild.
- → How should I store these biscuits?
- Keep them in an airtight container at room temperature for up to a week. Make sure they're stored dry to stay crispy.
- → Can I make different shapes?
- Absolutely! Use cutters or shape them by hand. Just keep the dough thickness even for proper baking.
- → How to tell when biscuits are done?
- The edges should have a light golden color and the underside should be golden brown. They harden as they cool, so avoid over-baking.