Bourgeois Doodads

1 C sifted flour
1/2 t salt
1/2 t Hungarian paprika (sweet or hot)
freshly ground black pepper, to taste
1/2 C unsalted butter
1/3 C grated Reggiano Parmesan cheese
4 oz aged cheddar cheese
2 T chilled milk or cream
1 egg beaten with 1 T cold water

Stir the flour together with the salt, paprika, and some fresh-ground black pepper. Cut the butter in with a pastry cutter, or pulse briefly in a food processor until the mixture resembles coarse meal. Toss in the grated cheeses, then add the milk or cream, and work the mixture with your hands until it forms a smooth dough. Chill for about an hour.

Roll the dough out on a lightly floured board to a thickness of a little less than 1/4 inch. Cut it into strips 1/2 inch wide and 1 inches long. Brush the strips with the beaten egg mixture, arrange them on ungreased cookie sheets, and bake in a preheated oven at 325 for 12 to 14 minutes, or until they are slightly puffed and beginning to brown on top.

from The Vegetarian Epicure, Book Two, by Anna Thomas. Makes several dozen appetizers, to be eaten right out of the oven.

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