Cheddar Cheese Crackers

Friday, June 11, 2021

These are crisp, buttery crackers and work so well with a cheese drip and bottle of wine. You could potentially change the cheese option and have a completely different flavor profile.
What you need:
2 cups sharp cheddar cheese
½ cup salted butter, at room temperature
1 teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder
1½ cups all-purpose flour
How to make it:
Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder. Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms.

Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet.

Bake until light golden brown, about 15 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.
Used this recipe

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