Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Cheddar Spoons

by Betsy Carter featured in Edible Spoons

Inspired by tasty.co

Ingredients

for 12 spoons

  • 2 cups
    shredded cheddar cheese (200 g)
  • 4 tablespoons
    unsalted butter, room temperature
  • 1 teaspoon
    salt
  • 1 cup
    all-purpose flour (125 g)
  • 2 tablespoons
    ice water

Advertisement

Preparation

  1. Preheat the oven to 325˚F (160˚C).
  2. Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.
  3. Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
  4. Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
  5. Roll out the dough to ¼ inch (6 mm) thick, pinching together the cracks on the edges.
  6. Trace and cut out 6 spoon shapes from each disc of dough.
  7. Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon’s shape.
  8. Bake for 25 minutes, or until golden brown.
  9. Serve with layered taco dip, if desired.
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this