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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, toss butter, Parmesan, cheddar, flour, paprika and 1/2 teaspoon black pepper with fingers until combined. | 2. Using hands, press mix into a dough. Roll dough into a log 2 1/4 inches in diameter. Tightly wrap in parchment paper. Twist ends of parchment to keep log tight. Chill 45 minutes or until just firm. | 3. Adjust oven racks to lower and upper middle positions and preheat to 350°F Line 2 baking sheets with parchment paper. | 4. Remove paper from log and slice into 1/8-inch-thick slices. Space evenly on pans. Sprinkle with smoked salt and bake until a deep golden brown, about 15 minutes; about halfway through, rotate pans from top to bottom and front to back. | 5. Let crackers cool completely on pans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	10	tablespoons	unsalted unsalted	855.0	39.285	26.715	72.0
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699
sharp cheddar cheese	2	ounces	grated	232.4658	1.2077	13.7495	19.1756
purpose flour	1	cup		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
paprika	4	teaspoons	smoked	25.944000000000003	4.9671	1.3009	1.1859
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt			smoked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.