Thanksgiving HQ: Roquefort Crisps


We just ate so many of these that we might black out any minute, but we’re going to try to pass on the fat attack first. This recipe comes from The California-American Cookbook, and they are highly addictive.

3/8 pound unsalted butter
3/4 pound Roquefort (This can get pricey, so feel free to use any blue-veined cheese you like. It’s going to be delicious regardless.)
1 1/2 cups all purpose flour
1 big pinch cayenne, or more if you want them spicy.

Blend the butter and cheese together in a big bowl. Add the flour and cayenne and combine.
Divide the mixture into 3 even portions, each on a large sheet of parchment paper. Then roll each into a log about 1 1/2 inches in diameter.
Refrigerate for at least 6 hours.
Preheat the oven to 400 degrees.
Place parchment paper on 2 baking sheets (You will probably have to do the baking in shifts.)
Slice the logs into 1/4-inch thick rounds and place them on the baking sheets.
Bake for about 8 minutes, or until golden brown at the edges. Peak into the oven after a few minutes and turn the pans if they look like they’re cooking unevenly.
Let the crisps cool on a rack.