Try an update on the classic cheese shortbread crackers.
Pecorino Fiore Sardo is a firm sheep’s milk cheese from Sardina, Italy. It is sharp, earthy and smokey, pairing great with the floral and fruity notes from the pink peppercorns.
These crackers are a great addition to a cheese board and make a great snack to bring to all your holiday celebrations.
Fiore Sardo and Pink Peppercorn Crackers
- 8 ounces Pecorino Fiore Sardo – 0.5# piece
- 1/2 cup (1 stick) unsalted butter, at room
temperature - 1/2 tablespoon crushed pink peppercorns*
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
Preheat oven 350°F and line a sheet pan with parchment paper or a silicone liner.
Remove the rind from the cheese and grate on the small holes of a box grater.
In a stand mixer fitted with a paddle attachment, beat together the butter, salt and pink peppercorns on low speed until blended. Add the grated cheese and flour to the bowl and mix on low speed until smooth.
Pour the dough out onto a cutting board and shape into a dish. Wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll out dough to ¼ – ⅛ inch thick. Using a smaller cookie cutter (or a champagne flute or shot glass) cut out dough circles and place on baking sheet.
Bake crackers 13-15 minutes until lightly golden and just starting to brown around the edges. Let crackers cool and store in an airtight container.
*Gently crush peppercorns by putting them in a Ziploc bag and push down on them with the bottom of a skillet.
