Edible Cheese Cracker Gift Box

Ingredients:

Cheese Crackers

• 2 tablespoons apple cider vinegar
• 2 large eggs, separate the whites from the yolks
• 2.5 cups premium flour + extra for dusting
• 1.5 tsp coarse salt + extra for sprinkling
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 0.5 tsp turmeric
• 1 container (200 g) of processed cream cheese with baked peppers
• 12 tbsp (165 g) unsalted butter, cut into small pieces
• 0.5 tbsp. grated parmesan

Assembly and decoration

• 6 long fresh chives
• 2 containers (200g each) of processed cream cheese with baked peppers
• Innings: cold cuts and vegetables such as prosciutto slices, salami, carrots, radishes, celery and fresh crackers
• Special equipment: pastry bag with medium round tip

Preparation:

1. Homemade Cheese Crackers

   
   In a small bowl, combine vinegar, egg whites, and 3 tablespoons water; set aside. Place the yolks in a small bowl and refrigerate until ready to use.
   
   Combine the flour, salt, mustard, paprika, and turmeric in a food processor. Add the cheese spread, butter, and Parmesan and pulse until the butter is completely melted. Add the egg white mixture and knead the dough until it forms a ball. It's okay if the dough is slightly wet. Place it on a large piece of plastic wrap, roll it out into a 1 cm thick square, and wrap it in plastic wrap. Refrigerate until the dough sets, about 1 hour.
2. Cut the dough in half. Dust a sheet of parchment paper with flour and place one piece of dough on top. Dust with flour and cover with another sheet of parchment paper. Roll the dough into a square about 0.3 cm thick and refrigerate until firm, about 30 minutes. Repeat with the remaining piece of dough.
3. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.

4. Gift box made of crackers

   
   From one piece of rolled out dough, measure and cut out 6 panels for the box.Use two 10cm squares for the top and bottom, two 10x5cm rectangles for the long sides, and two 8x5cm rectangles for the shorter sides. Place the panels on one of the prepared baking sheets, cover, and refrigerate until firm, about 15 minutes. Repeat with the remaining dough.
5. Prick the dough panels with a fork (this will prevent them from rising too much during baking). Mix 2 teaspoons of water with the remaining egg yolks and brush the dough. Bake, rotating the baking sheets halfway through, until set and golden brown around the edges, about 25 minutes. Let the crackers cool completely on the baking sheets on a wire rack, about 30 minutes.
6. Green onion bowMeanwhile, bring a large saucepan of water to a boil over high heat. Fill a medium bowl with ice and water. Drop the chives into the boiling water and cook until bright green and pliable, about 30 seconds. Immediately transfer them to ice water. Once completely cool, pat them dry between two paper towels.
7. Cheese fillingPlace the cheese spread in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth, about 2 minutes. Transfer to a pastry bag fitted with a medium tip.
8. To build a boxPlace a 10m square panel flat side up on your work surface and apply cheese glue around the perimeter. Press the long edge of the large rectangular panel into the cheese glue (make sure the gold top is facing out). You can use a tin can to support the panel. Glue another large panel directly across from the first one. Now do the same with the remaining 8x5cm panels. Apply more cheese glue to the 4 corners to help the side panels fit together better. If any of the panels are too small, trim the edges with a sharp knife. Assemble the second box in the same way.
9. Tie a green onion bow on each of the remaining square panels to resemble gift box lids. Spoon the remaining cheese spread into the boxes, smooth the surface with a small spatula, then top with the decorated lids.
10. InningsServe edible gifts with cold meats, vegetables, and freshly baked crackers.
    
    Crackers for serving:
    
    Leftover dough can be used to make crackers and served with cheese spread. Simply cut the dough into pieces, prick them with a fork, place them on a parchment-lined baking sheet, and bake at 350°F (175°C) until set and golden brown, about 25 minutes.