Well, perhaps more like a cracker or a puff – I hesitate to call it a “cake”. Regardless they went together pretty easy and cooked up better than I expected.
Starting off with the dough I had my doubts that they would rise at all. A bit of flour, butter and cheese kept extremely cold through the mixing process. The original recipe called for working that together by hand but I opted for working it with a dough cutter.
Once combined it went back in the fridge until it was firmer. Once it was nice and cold I rolled it out on my pastry mat. It got a little sticky so I ended up wadding it back into a ball and back in the fridge for about 30 more minutes. The second time I tried it there was little to no sticking to the cold pin and mat. I also use a decent amount of flour.
I floured up a jelly roll pan and then used a biscuit cutter to trim out the rounds. They were really, really thin! Onto the sheet and into the oven. I did watch them bake and was surprised at the rise I got out of them. They puffed up like a small biscuit. I got them just a tad over-done but after hitting them with a bit of sweet paprika and letting them cool they tasted great! Like a very delicate CheeseIt only much, much better.
After eating a few just as they were I tried putting some bits of shaved ham and chicken on them. They were nearly too delicate to support them. It would be impossible to use them for dipping. I also spread some with mustard and that fared better. Perhaps a light spread would work – maybe goat cheese or crab. Also, using a sharper cheese would have given them a bit more of a kick. Wonder what cheese goes good with paprika?
