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Whitestone Vintage Five Forks with Oat Crackers & Infused Whiskey

Whitestone Vintage Five Forks with Oat Crackers & Infused Whiskey

Together at last

Whitestone Vintage Five Forks with Oat Crackers & Infused Whiskey

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Pair the award-winning Vintage Five Forks from the Black Label Whitestone Cheese range with a tumbler of infused whiskey and you have the ultimate winter warmer. Made with 50/50 goat’s and cow’s milk, this pressed variety develops pineapple, nutty flavours with a sweet finish that’s enhanced with ageing.

Oat Crackers

1 cup rye

1 cup rolled oats

125g butter, chopped

1 cup wholemeal
flour

1 tsp baking powder

½ cup Whitestone Vintage Five Forks Cheese, grated

2 tbsp brown
sugar

¼ tsp cayenne
pepper

¼ tsp nutmeg

¼ cup milk

 Infused Whiskey

300ml single malt whiskey

2 cinnamon
quills

Peel of 1 orange
half

2 star-anise

1 tsp manuka honey

Heat a pot of boiling water and add the rye. Cook for 15 minutes or until tender. Drain and allow to cool.

Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the oats and rye in a food processor. Process until finely chopped. Add the butter. Process until combined. Add the flour, baking powder, Whitestone Vintage Five Forks Cheese, brown sugar, cayenne pepper, nutmeg and ¼ teaspoon salt, and process.

Add enough milk until a dough forms. Wrap in plastic wrap and place in the fridge for 30 minutes.

Roll out the dough on a lightly floured surface until 5mm thick. Cut into 4cm-wide strips, then into 5cm pieces. Place on lined baking tray.

Bake crackers for 20 minutes, until golden. Turn over halfway through cooking. Cool on wire racks. Serve crackers with Whitestone Cheese Vintage Five Forks and infused whiskey.

To make infused whiskey, pour whiskey into a small heavy-based pot. Add cinnamon, peel, star-anise and honey. Cook on a low heat. (Do not allow to boil.) Serve immediately in small whiskey glasses.

 

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