Parmesan, Goat Cheese and Olive Oil Shortbread Crisps

Ingredients

We developed this outstanding shortbread crisp formula after finding an old recipe card tucked between the pages of a vintage cookbook. The original cheese cracker recipe called for two cups of shredded cheddar cheese and a full cup of butter.  Delicious perhaps, but far too much saturated fat. 

This lightweight version features finely grated parmesan (fresh from the deli case, not the green shaker), soft goat cheese and extra virgin olive oil, and produces a beautiful savoury thin crisp reminiscent of shortbread, but without the sugar.  Serving suggestions: Serve alongside tomato basil or other hearty soup.  Enjoy as dippers with espresso, Chianti or the first-press olive oil of the season.  For dessert - with vanilla bean mascarpone ice cream, or topped with a dollop of crystalized honey or fig jam. For gifting - stacked in double-dozens and wrapped in cello.

• 2 cups (500ml) finely grated parmesan or 50/50 parmesan and peccorino
• 1/2 cup (125ml) soft goat cheese - chevre (50-60% moisture content)
• 2-3 tablespoons (30-45ml) extra virgin olive oil (we prefer Domenica Fiore)
• large pinch fine sea salt
• 2 teaspoons super-fine Italian spice blend (not chunky with fillers)
• 1 cup flour (whole wheat best, but white will do)

Methodology

Leave goat cheese to soften to room temperature on the counter.  Stir in 2 tablespoons of the olive oil, the sea salt and the super-fine Italian spice blend.  If the sea salt is chunky, crush it fine with a rolling pin before adding so that the grains distribute evenly.  Whip as much air into the mixture as possible.

Add grated cheese and flour alternately, gradually.  Use a wooden spoon to start, but you may end up using your (clean) hands. The dough should hold together.  If the dough is too dry, add more olive oil a few drops at a time until it holds together.

Roll the dough into two logs - each about 1.5" (4cm) in diameter, then wrap in plastic and chill for several hours or overnight.

Preheat oven to 375F (190C). Remove plastic and place dough on cutting board. Slice evenly into 1/16"-1/8" slices.  The grit of the grated cheese will determine how thin you can slice cleanly.

Place slices on unbleached or silicone parchment and bake in centre rack for 8-10 minutes, or until light golden brown at the edges.   Let cool enough to transfer without breaking.  Cool completely on a wire rack.

Makes 3.5-4 dozen savoury shortbread crisps.

Submitted by:

C@H Kitchen