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CHESTER CAKE

Make a well in the flour, put in the softened (but not melted) butter, both kinds of cheese, a little salt, a good pinch of Cayenne and the egg yolks. Combine to obtain a firm and smooth dough, add a few drops of cold water if necessary. Shape as a ball, leave to rest in the refrigerator. Roll out the dough between two 1/4-inch thick rulers. Cut in circles, about 1 1/4 inches in diameter. Place on a lightly buttered baking sheet, glaze with the egg yolk. Bake in a hot oven (350F) for 12 to 15 minutes. If you wish to fill them, once cooled down, use 2 crackers at each time, put one on top of the other after having spread one with the following mixture: 3 1/2 oz thick cream, salt, Cayenne, 2 egg yolks, 1/2 ounce of butter and 1 3/4 ounces of grated Gruyre cheese. Boil the cream with the salt and Cayenne pepper, add the yolks, thicken without boiling. Remove from the heat, add the cheese and the butter. Leave to cool. Spread, top with the second circle. Warm in an oven before serving.
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For about 40 crackers:
2/3 cup flour
1/3 to 1/2 cup butter
1 3/4 oz Chester cheese, grated
1 3/4 oz Parmesan cheese, grated
salt, Cayenne pepper
3 or 4 egg yolks
cold water
1 egg to glaze
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30
mn
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15
mn
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These crackers can be served with any aperitif.
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Great Britain
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Appetizers
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