Trick-or-Treat, smell my feet, give me something good to eat! Sorry, the immature Queen just couldn't help herself.
It's here, it's finally here, October my favorite month of the year. Time to pull out the Halloween decorations and stop worrying about the cobwebs, they will blend in anyways. I'm a little late this year; I usually have my decorations up and am working on my costume by now. I'd fire myself; if I didn't work for free.
Who doesn't love all the little goblins and ghosts that will soon descend upon our doorsteps. I know I do, and as much as the Queen enjoys hopping them up on candy and sending them home, she felt it was only practical that a non-sugary option be available. Who wouldn't want to gobble up these cuties?
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper (optional)
1 cup shredded fontina cheese
4 tbsp. butter, cold, cut in 1/2" pieces
2 tbsp. chopped fresh chives
1/4 cup sour cream
Small amount of black sesame seeds
In the bowl of a food processor place flour, salt, pepper (optional if your little ghouls don't like any spice), and the cheese, pulse one or two times. Add butter and pulse a couple more times until mixture is looking crumbly. Add chives and sour cream and pulse until the mixture is starting to ball up.
I used fontina cheese, but parmesan or white cheddar would also work well.
Place cracker dough in a covered bowl and refrigerate for 20 minutes.
Heat oven to 350 degrees F.
On a lightly floured surface roll dough to 1/4" thick and cut out with small ghost shaped cutter and place them 1/2" apart on a baking sheet lined with parchment or a silpat. Place two black sesame seeds for eyes and one for the mouth. I love mini cutter sets such as these, your local craft store is a good source too.
Bake 13-15 minutes.
Makes 36 crackers.
You guys didn't think I would trick you did you, only treats are to be found here.