I just made a pot of Roasted Carrot Soup; the recipe from my friend Tom at Tall Clover Farm. In addition to the roasted carrots, there's coconut milk, orange juice and zest in the mix; a perfect light supper for another gray, snowy day in Minnesota. And to serve alongside the soup I baked Whole Wheat Cheese Crackers with Chives... enjoy!
• 1 1/4 cups white whole wheat flour
• 1 1/4 cups unbleached, all-purpose flour
• 1/4 teaspoon sea salt
• 2 sticks (1 cup) unsalted butter, cubed
• 2 teaspoons Dijon mustard
• 2 ounces cheddar cheese, grated (I used an extra mature white cheddar from England)
• 2 ounces Parmesan Reggiano, grated
• 3 tablespoon chopped fresh chives
• Maldon salt, fleur de sel, or sea salt, for sprinkling
1. In a medium sized bowl, mix together the whole wheat flour, all-purpose flour, and 1/4 teaspoon salt.
2. In the bowl of an electric mixer, beat together the butter and Dijon mustard until smooth, scraping down the sides of the bowl when necessary. Add the flour, cheddar cheese, Parmesan Reggiano, and chives and mix just until combined.
3. Turn the dough out onto a lightly-floured work surface. Gather the dough together and using the heel of your hand, smear portions of the dough against the work surface to distribute the fat. Firmly gather the dough together again and cut off 1/3 of the dough. Roll the piece of dough 1/4-inch thick and using a 2-inch round cutter, cut shapes and place onto 2 parchment-lined baking sheets. Sprinkle the tops of the crackers with Maldon salt, fleur de sel or sea salt; place baking sheets in refrigerator while the oven is heating.
4. Preheat the oven to 350˚F. Adjust oven racks with one in the upper third of the oven and another in the lower third. Place baking sheets on oven racks and bake for 18-20 minutes or just until they begin to brown, switching position of the sheets halfway through baking. Remove from oven and transfer crackers to a cooling rack.
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