Haven't cooked at home for a couple of days, so I decided to post something I made last week. A recent trip to The Spice Corner in Philadelphia's 9th Street Italian Market resulted in the purchase of some chickpea flour (sometimes known as gram flour), which enabled me to make the 'Gram and Cheddar Shortbreads' recipe from one of my newest cookbooks, 'The New English Kitchen', by Rose Prince. It also allowed me to use my new Cuisinart food processor (another Christmas present - it was a good year for kitchen gifts!) for the first time.
Put 3 oz chickpea flour, 2.5 oz sharp cheddar (grated - I used the food processor for this), 2.5 oz cold cubed butter, a large pinch of cayenne pepper, a pinch of black pepper and 0.5 tsp salt in the processor 'bowl' with the blade attached and whiz briefly just until the mixture forms rough 'breadcrumbs'. Stop, add 1 tbsp cold water, whiz again to form a dough, remove, knead quickly until smooth, roll into a 6 inch log and chill in the fridge for about 30 minutes. Meanwhile, preheat oven to 350 F. Remove log from fridge; cut into 0.5 inch slices and arrange on a parchment paper-lined baking sheet. Bake for 15 minutes, until starting to brown.
These are flaky, very tasty, and would be great with wine. I used Cabot Seriously Sharp cheddar - I wouldn't recommend a lower quality cheddar. I miss Vermont cheese...
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