Chili Crisp Crackers
Just the thing for cocktail hour.
by Erin Henderson
I knew this recipe was a winner when my sister, a tremendous baker, asked me for the recipe.
I read about this cracker on Dorie Greenspan's newsletter. A savoury, salty, spicy, shortbread, it's are the perfect bite for apperitivo. Paired with a chilled glass of brut bubbly, and these little flavour explosions go the distance to satisfy and entice.
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While flavour is certainly paramount, what really catapults it into the Top 3 of cocktail hour recipes is its ease. I'm not much of a baker, but really, it's nothing more than blending in a food processor. Even better? The dough can wait, unbaked in the fridge for up to a week, or the crackers can be baked, and then stored in an air tight container for days.
What more could a host want?
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This recipe comes from Dorie Greenspan, who got it from someone else. I think it's a good sign when a recipe catches fire and spreads like teenage gossip.
Makes: About 24, 1-inch wide discs
Chef level: Shockingly easy
Special Equipement: Food processor
Ingredients:
- 150g flour
- 1 tsp sugar
- 1 tsp salt
- 70g parmesan, grated
- 80g cold butter, cubed
- 25g chili crisp, drained
- 1 egg yolk
- 2 tsp fresh lemon juice
- 4 green onion stalks, sliced
- 2 Tbsp sesame seeds
How to Make It:
- Drain the chili crisp of excess oil by pouring it into a fine mesh sieve, or through cheesecloth. Meanwhile start the recipe.
- Into a food processor, add the flour, sugar, salt, and parmesan and pulse four times to just blend together.
- Add the butter and give it an another 10 pulses until just until crumbly.
- Add the drained chili crisp, egg yolk, and lemon juice and blend for about 20-30 seconds until it's the texture of wet sand.
- Dump the dough into a bowl, add the green onions and use your hands to mix it well. Shape the dough into a ball and wrap in plastic and refrigerate for 15 minutes to firm up.
- While the dough is still in the plastic wrap, roll it into a log. (The wrap helps it stay together.)
- Return the dough log to the fridge for about an hour (or up to a week) to get good and solid.
- Unwrap the dough, and roll the log in the sesame seeds to create a crust. Slice into finger-width discs and place an inch apart on a parchment-lined baking tray.
- Set the oven to 350°F and bake the discs for about 20 minutes until they've cooked through and turned a rich golden brown.
- The crackers will be slightly soft when they come out of the oven but will firm up as they cool.
- These will keep in a sealed container for a week or longer.
- Serve with a chilled glass of bubbly.
