Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Brown Butter, Walnut, and Cheddar Wafers

Makes about 4 to 5 dozen crackers

Go To Recipe Archive

From Weir Cooking in Wine Country

6 tablespoons (3 oz/ 90G) unsalted butter

1 cup (4 oz/ 120 G) grated extra-sharp cheddar cheese

1 tablespoon dry mustard

teaspoon cayenne


1 cup (4 oz/ 120 G) all-purpose flour

1 teaspoon baking powder

1 egg

cup (1 oz/ 30 G) walnuts, toasted* and finely ground One 10-inch Potato Crust, prebaked (see recipe below)

Place butter in a saucepan over medium-high heat.

Cook until the butter melts and the tiny solids on the bottom turn brown and begin to smoke slightly, 2 to 3 minutes. Immediately remove from the heat. Place the butter, cheese, mustard, cayenne, teaspoon salt, the flour, baking powder in the bowl of the food processor. Process until well mixed, 1 to 2 minutes. Place in a bowl, cover with plastic wrap, and chill in the refrigerator for 1 hour.

Divide the dough into 2 pieces and form each piece into a 1-inch (2.5-cm) cylinder. Wrap tightly in plastic wrap and roll to smooth the edges. Chill in the freezer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

For the glaze, whisk the egg with 1 teaspoon water.

Remove the plastic from the dough and cut into -inch (0.6cm) discs. Sprinkle a baking sheet with 2 tablespoons water. Place the crackers on the baking sheet 1 inch (2.5cm) apart. Brush with the glaze and sprinkle with toasted walnuts. Bake until golden, about 15 minutes. Remove from the pan and let cool.

Serve hot or room temperature.


* To toast walnuts, place them on a baking sheet in a 375 degree F (190 degrees C) oven for 5 to 7 minutes, until light golden and hot to the touch. 2 cups grated white cheddar, Swiss, or provolone