Subscriptions to South Dakota Magazine make great gifts!
Subscribe today — 1 year (6 issues) is just $25!
Cheese and Crackers
Dec 29, 2011
After the excesses of the past month, it’s hard to know what to eat anymore. I’m all sugared out from holiday baking and holiday snacking. Simplicity is sounding pretty good these days. These rustic-looking crackers are meant as an antidote to the fancy, fussy sweets of Christmas, and the accompanying yogurt cheese is one of the easiest spreads you can make.
1 1/2 c flour
3/4 c rolled oats
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp cardamom
4 tsp sugar
6 tbsp unsalted butter
1/2 c sour cream
Preheat oven to 375 degrees. Mix dry ingredients and butter until mixture resembles coarse crumbs. Add sour cream & combine until dough comes together in a shaggy mass. Divide dough in two pieces. Roll each ball until dough is 1/8 inch thick, then cut into 2 inch squares. Bake for 15 minutes or until lightly browned.
Place a colander lined with cheesecloth or coffee filters over a bowl. Add one quart of plain yogurt and refrigerate overnight. As the whey drips out, the mixture will thicken into a soft spread. You can add whatever spices you like to liven it up, but it tastes good plain, too.