Preheat oven to 350F. Crumble the cheese; add butter and cream to a smooth
consistency. Mix cayenne with flour; add to cheese mixture.
Mix well. Divide contents in half; wrap and chill for 1/2 hour.
Roll each chilled ball of dough into a 1: thick cylinder.
Roll each cylinder in the poppy seeds, coating them as desired.
Cut cylinders into 1/4" slices. (They will slice better if you pre-freeze
them first for about 30 to 45 minutes.) Lay on DRY baking sheets. Bake 15
minutes or until a very light golden brown.
Serve warm or at room temperature.
This dough may be made ahead and stored in the freezer until needed.
Makes 60 crackers (about a box).
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Shoalwater Restaurant, Seaview, Washington
Suggested Wine: Johannisberg Riesling
NOTES : These would be great for any tea, party or football game. As the
recipe
states, "We recommend that you make a double batch--they disappear
pretty
quickly at our house." This recipe is adapted from the beautiful
Shoalwater Restaurant, Seaview, Washington.
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