- 1 cup flour 1 cup grated sharp Cheddar Cheese, packed
- ½ t dried oregano ½ t dried basil
- ½ t dried thyme ½ t salt
- 4 T (1/2 stick) unsalted butter, cold and cut into ½ in pieces
- 3-4 T cold water
Tools: You will need a pastry cutter, a rolling pin and a small, 1-2 inch star-shaped cookie cutter for this recipe.
Stir the flour, cheese, oregano, basil, thyme and salt together in a large bowl. Add the butter and use the pastry cutter to work in the butter until the mixture resembles coarse crumbs. Stir in 3 T cold water and mix in with your fingers. Turn the dough out onto a floured board and work with your hands to form the dough. Add more water a little bit at a time if the mixture is too dry. When it is mixed together, form the dough into a flat circle, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375 degrees and put the oven rack in the center position. Unwrap the dough and sprinkle a little bit of flour on the top. Using a lightly floured rolling pin and a lightly floured board, roll out the dough to about an 1/8 inch thick. Cut out the stars with a 1-2 inch cookie cutter and set them on a baking sheet. Gather the scraps, reform into a ball, roll out again and continue to cut stars until all the dough is used. Bake at 375 until they are crisp and golden brown, about 12 minutes. Transfer to a rack or plate to cool for a few minutes. Enjoy them while they are still warm!
Skills: measuring, grating, cutting in butter, rolling out dough
Adapted from There’s A Chef in My Soup by Emeril Lagasse