Adaptation from a Martha Stewart recipe. Thanks Sandra for sharing.
I have this huge Rosemary Plant in my living room leftover from my summer garden. Its inspiring me to find all sort of rosemary recipes.
· 4 ounces extra-sharp white/yellow cheddar cheese, grated
· 6 tablespoons minced fresh Rosemary
· 2 cups plus 1 tablespoon all-purpose flour, plus more for work surface
· 3 large eggs, beaten lightly, plus 1 large egg beaten for egg wash
· 1/2 cup heavy cream
· 1 tablespoon baking powder
· 1/2 teaspoon paprika
· 1 teaspoon salt
· 12 tablespoons (1 1/2 sticks) cold unsalted butter, roughly choppedDirections
1. Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Combine the cheese, Rosemary and 1 tablespoon flour in a small bowl. Set aside.
2. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
3. Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes.
4. Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
5. Transfer dough to a well-floured surface, and pat into a log.
6. Using a sharp knife dipped in flour, cut into wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash.
7. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.