This week I am going to post recipes that feature Kerry Gold Products. I am going to be using all of the recipes for Thanksgiving – as part of my charcuterie platter that I will be serving before the “big” meal. A charcuterie platter is basically prepared meats with whatever else you want to go with it. I received a bunch of Kerry Gold cheeses in the mail the other day and didn’t sleep for the next 2 nights trying to decide what to make with them. Yes, really. I’d lay awake trying to imagine what would taste best with whiskey cheddar or stout cheddar. I thought the whiskey cheddar would be a perfect fondue. Too easy. Mmmm…stout. chocolate. stout. chocolate. and cheese? why not?
The next morning I woke up with chocolate crackers on my mind. I gathered ingredients together and started working on the dough. Once I got the dough rolled out and cut into “crackers” I already knew it wasn’t going to work. Sure enough, I peaked into the oven and they had spread out into a buttery, chocolaty mess. I took them out of the oven and let them cool. The taste was really good – but not what I was looking for. Think fudgy brownie crisps. They got broken up and are stored safely in my freezer 🙂 Pretty sure they will be amazing sprinkled on some vanilla ice cream.
Back to the drawing board. Convinced that chocolate was still the way to go – I had another sleepless night. You would think this is all I have going in on in my life…
Jason had gotten me truffles years ago that were made with different kinds of spices. The first thing I did when I woke up the next morning was went to my spice rack and looked into all of my spices, taking them out and smelling them. I then took out a large plate and put a slice of cheddar stout and sprinkled a little bit of cocoa in a pile and then the spices that I thought might work. I narrowed it down to just plain old smoked gray sea salt and smoked paprika. Smoked paprika won. So excited about it – and can’t wait to see what people think when I serve it to them for Thanksgiving.
I sifted the cocoa. I didn’t want lumps of cocoa in the crackers.
Don’t over mix the dough – or the crackers will be really tough.
I rolled them out in two separate batches. They cut very easily with no added flour.
I moved them all to a separate baking sheet – since I didn’t know if they would spread or not. They really didn’t spread at all.
The final result was a bittersweet chocolate cracker with a smokey bite. They go perfectly with the stout cheddar.
- 1¼ cup flour
- 8 T softened unsalted Kerry Gold butter
- 1 egg
- ¼ cup sucanat
- ⅓ cup cocoa
- 1 tsp sea salt
- ½ tsp baking powder
- 1½ tsp smoked paprika
- Beat butter on high for 2 minutes in a mixer.
- Add in sucanat and beat for another 2 minutes.
- Add in egg and beat again for a minute.
- Add in cocoa, salt, baking powder, flour and smoked paprika.
- Blend until mixed.
- Divide into 2 separate pieces.
- Roll out between 2 sheets of parchment paper until thin.
- Cut into desired shapes and move onto a baking sheet.
- Bake at 325 for 10-12 minutes.
- Serve with stout cheddar cheese.