Cheesy Feet Crackers (Käsefuss)
12
15 minutes
24 minutes
savory recipe
Our nod to the popular German Käsefuss, or cheesy feet cracker. This recipe uses Vermont Sharp Cheddar as the "stinky" cheese. Experiment with different flavors by using a gruyere or other hard, aromatic cheese.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup (1 ¼ ounce) finely grated Vermont sharp cheddar cheese or gruyere cheese
- ¼ cup (1 ounce) finely grated parmesan cheese
- 1 large egg, room temperature
- 1 ¾ cup (7 ounces) all-purpose flour
- ¼ teaspoon sea salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 2 tablespoons heavy cream
- 1 tablespoon olive oil, if desired
- Coarse or flakey sea salt, such as Maldon, if desired
Equipment Needed:
- Foot Cookie Cutter
- Electric or stand mixer
Directions
Preheat oven to 375°F. Prepare 2 large rimmed baking sheets with parchment paper.
Mix butter in large stand mixer with paddle attachment or electric mixer on medium-high, until softened, about 3 minutes.
Add cheddar cheese, parmesan and egg to the mixer, scraping the sides as needed, until just combined.
Whisk the flour, salt, paprika and cayenne until combined, in a medium bowl.
Add the flour mixture to the mixer and mix on low, until just combined.
Add the heavy cream to the mixer and mix on low, until just combined.
On a lightly floured surface, roll cookies to 1/8 inch thick and cut using the Ann Clark Foot Cookie Cutter. Place on the prepared baking sheets.
Brush with olive oil and sprinkle with coarse (flakey) sea salt.
Bake in preheated oven, until golden brown, 8-10 minutes.
