Recipe Instructions:
1 Cup white whole wheat Flour
1 teaspoon Kosher Salt
1 tsp Ground cayenne or chili flakes
1 stick frozen unsalted Butter, cut into 1/2 Tablespoon slices
3 Cups grated Cracker Barrel Aged Reserve cheddar
1 cup Puffed rice cereal
1/8 cup toasted sesame seeds
optional 1 large egg beaten with pinch of kosher salt- for optional glaze
Mix Flour, salt and red pepper flakes in processor. Add butter.Buzz 3-4 times to mix til mixture is like small peas. Add cheese and buzz , a few seconds each time, til dough just starts to come together/clump. Put in bowl, add puffed rice and sesame seeds and hand knead quickly until the dough just comes together. Do not over mix. Cut dough in quarters. Roll out each piece until approx 1/8" thick, between 2 pieces of parchment.Slide onto flat bin lid or sheet pan or cake board and chill minimum 1 hour. Remove from frig, leaving on sheet pan. Remove top piece of parchment and save for reuse. Cut with heart shaped or other cutter. Place on flat pan or cake board lined with wax paper . Chill a minimum of 1/2 hour. To bake, transfer hearts to silpat or parchment -covered sheet pan. ** A faster version is just to roll out the piece of dough into an approximate rectangle, slide your thinnest bladed knife or cake spatula under the dough to loosen it, and lift it onto your baking sheet. Then use the same knife or spatula to cut/mark parallel 1/3" wide strips, pushing them apart as you go, so there's a little space between them. (Don't worry if some stick together; they'll just look like pan pipes and can be divided after they're baked!) optional- Brush with Salted Egg wash .
Bake, 350 degrees ~13-15 min til well browned and hearts are crispy when cooled. (These are much better if crisp. If the first batch is not, bake the next batch another 2 minutes.)
Makes approx 110 hearts, including rerolled dough. This dough is very forgiving; just keep gathering up the scraps and add them onto the edges of what you've rolled out.
