When I think of crackers, I hark back to Ritz, a popular variety currently, but also a stalwart from my childhood. They were fine back then for something simple with soup, or to top with peanut butter. I liked the crunch and the saltiness; however, overtime, I grew to dislike their dry, sawdust aftertaste. Back then, I didn’t know anything else, or anything better – until now, then came the wow!

Browsing the internet, l saw a simple cracker recipe with cheddar cheese and spice. I imagined I could alter the recipe, and create something better. I don’t like much heat in my foods, so, I cut the spice. However, being a garlic connoisseur, which entails growing in my home garden, complex hard neck varieties, such as Spanish Roja, and German Red. Hard neck varieties are known to have more flavor, and be juicier compared to the short neck kinds available in supermarkets. Hard neck varieties perform well in cold climates and are available mail order, as well as in well-stocked garden centers.

Since I grow many varieties of flowers and vegetables, I always keep a steady supply of chives handy. It’s quite convenient and fun, most of the year, to dash outside and clip a few tubular chive stems for these crackers as well as using them for salad dressings and for main dishes with beef and chicken as well as vegetarian dishes. In this dish the green color of chives contrasts beautifully and adds brightness with the crackers. Once baked, faint-colored specks of orange, from the cheddar cheese, pop out and blend nicely with the overall coloration of the cracker.

INGREDIENTS YIELDS – 24-26

1/2 cup butter, softened

8 ounces sharp cheddar cheese, grated

1 cup plus 2 T flour

3/4 t salt

1-3 garlic cloves, finely minced

1 t dried chives, or 1 T fresh chives

1 T water

1 -2 t salt. sprinkled on each cracker before baking

PROCESS

1 In a large bowl by hand or in a stand mixer, add all the flour, butter, 3/4 tsp salt and cheese. Mix for 15 seconds, if by hand, mix well, but not overly. Add the water, garlic cloves and, the cut fresh or dried chives, and mix for 20-30 seconds until a few rough, big clumps form.

2 Sprinkle a little flour on the counter, add the dough and knead 1 or two times and gradually form a 12 inch long long log, about 1 1/2 inches in diameter. shape it a bit, if necessary. Wrap it in plastic. refrigerate for 2 hours or freeze up to four months.

3 When ready to bake set oven temperature at 350 degrees. If removing from the freezer, leave the log on the counter for 15 minutes before slicing. Remove the plastic wrapper. Slice slowly and neatly in 1/2 inch pieces and place one- inch apart on a parchment-covered cookie sheet. Pat the dough down slightly if you want a neater cracker. Sprinkle a little of the final amount of salt on each cracker. Spread the salt around evenly.

4 Bake 18-20 minutes until faintly golden along the edges. Also, when first removing from the oven, carefully peek on the bottom of one cracker to see that it is faintly golden. If not enough, return to oven for roughly 20-30 seconds. Do not leave in longer. Let the crackers sit on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.