I’m always coming up with strange things that I think should exist but London Foodie In New York has come up with something I would pay good money for. She and her man are constantly debating the number of items she needs in the kitchen and appliances on the kitchen bench. I too have a similar dilemma. I love having a clear space on the bench top but I don’t see the point of putting things away when I’m going to get them out the next day (plus I don’t have cupboard space to store them – shh don’t tell!).
Her brilliant solution – a cupboard to store all appliances and then a little button you push that makes whatever you need appear. Time to make toast? Press the toaster button and it will appear. Craving a smoothie? Up pops the blender. Wouldn’t it be fantastic?!
As much as I’d love this invention, I’m quite happy to leave my KitchenAid mixer in pride of place on the bench. It’s just so pretty! I fell in love with it the minute I received it just over a year ago (he had his Birthday on Christmas day). I use it to make nearly every baked recipe and then there are all the attachments. I used the grater to grate the cheese and the mixer to mix up these tasty little cheese biscuits recently.
The recipe came from Chris at The Cafe Sucre Farine and I just had to try it. They’re perfect for dip but I liked them on their own. Cheesey with a hint of spice, crunchy but not teeth-breaking crunchy and deliciously moreish they were. You can make the dough ahead of time and freeze it so you’re only 20 minutes away from fresh cheddar and poppyseed crackers should a craving or guests arrive.
These are very easy crackers to make. Throw the butter and cheese into the bowl of an electric mixer and beat them together until the butter is smooth and it’s all combined. I used a combination of cheddar and parmesan cheeses.
Change over to the dough hook and add all the dry ingredients to the bowl. Knead the dough until it all comes together and pulls away from the sides. You can also do this by hand.
Flour the bench well and tip the dough ball out onto the bench.
Slice it in half.
Roll the dough into logs about 4cm in diameter and then wrap then in plastic wrap. Put them in the fridge to chill for at least 30 minutes.
When the rolls have chilled, take them out of the fridge and unwrap them. Cover a tray or chopping board with poppy seeds. Brush the logs with the beaten egg and then roll them in the poppy seeds until they are coated.
Put them back in the fridge for an hour. Alternatively you can freeze them at this stage. I would probably give them a little bit of time in the fridge first so the poppy seeds and egg set. Then wrap them in plastic wrap and then aluminum foil and freeze them for up to 3 months.
Take them out of the fridge and slice them up using a sharp knife. They should be about 5-8mm thick.
Lay them out on a lined baking tray at least 2cm apart. Bake the crackers at 170C fan-forced for 12 minutes or until they turn golden. Chris was right when she said they smell amazing while they’re baking.
Leave them to rest on the tray for about five minutes.
Transfer them to a wire rack to cool completely.
Serve the crackers with dip or cheese. Enjoy!
What about you? What do you think would be a good invention?
- 1 ⅔ cups (210 g) plain flour, plus extra for dusting
- ½ tspn baking powder
- ½ tspn paprika
- a pinch of cayenne pepper
- a pinch of salt
- ½ tspn freshly ground black pepper
- 165 g butter, at room temperature
- 165 g sharp cheddar cheese, freshly grated – I used a combination of cheddar and parmesan
- 2 tbsp poppy seeds
- 1 large egg, beaten
In a large bowl, sift the flour, baking powder, cayenne and paprika and then add the salt and pepper.
In the bowl of an electric mixer, beat the butter and cheese together until they’re combined.
Add the dry ingredients to the bowl and mix until everything is combined. I changed the beater over to the dough hook for this step but it can also be done by hand.
Flour the bench top and tip out the dough. Flour your hands and then knead it into a big ball and then divide it in half.
Roll each half into a log about 3-4cm wide and then wrap the logs in plastic wrap.
Refrigerate the logs for at least 30 minutes to firm up.
After 30 minutes, remove the logs from the fridge and un-wrap them.
Brush the logs with the beaten egg and then roll them in poppy seeds.
Put the logs back in the fridge for for an hour.
They can also be frozen at this stage – wrap them in plastic wrap and then aluminum foil first.
Preheat the oven to 170C fan-forced and line two baking trays with baking paper.
Slice up the logs into 5-8mm pieces and lay them out on the baking trays. They only need about 2cm between each one as they don’t spread too much.
Bake the biscuits for 12 minutes or until they turn golden.
Leave them to cool on the trays for 4 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an air-tight container and they will keep for a few weeks.