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77% would make again

Cheddar Spoons

featured in Edible Spoons

Betsy Carter
Tasty Team

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

Nutrition Info

Powered by
    Calories 156
    Fat 10g
    Carbs 9g
    Fiber 0g
    Sugar 0g
    Protein 5g

Estimated values based on one serving size.

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!

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New Year, New You

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