Cheddar Crackers

It is so nice to have a little something on hand that you can quickly bake up for guests. These crackers are exactly that and they are rich enough to just be a perfect nosh with a glass of wine. Children love them! They keep very well in the freezer - so make and freeze them when you have a little time on your hands and use them when you don’t.

The quality and “bite” of the Cheddar that you use is important. I am using Tillamook Extra Sharp Cheddar. Make sure that your butter is chilled and that you grate the cheese finely. These are 2 important points that will have an impact on the texture of the cracker. Feel free to try other cheeses as well….Asiago and Parmesan both work well.

Buon Appetito!

Yield: Approximately 60 crackers

Cheddar Crackers

prep time: 15 minscook time: 15 minstotal time: 30 mins

A slightly spicy, very cheesy cracker that is a "must" to have in the freezer during the Holiday season.

ingredients:

  • 8 ounces sharp Cheddar (I LOVE Tillamook extra sharp Cheddar)
  • 1 cup flour
  • 4 tablespoons unsalted butter, cut into 8 pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon seasoning salt
  • pinch of cayenne
  • 4-5 tablespoons ice water

instructions:

  1. Pulse the Cheddar, flour, butter, salt, seasoning salt, and cayenne in a food processor fitted with a metal blade until mixture is even and grainy.
  2. Add ice water and pulse until the dough comes together. 
  3. Divide the dough into 4 equal parts and roll into 1-inch cylinders.  Wrap each cylinder in saran wrap.
  4. Freeze for 15 minutes and cut into 1/4-inch disks.  Place the disks on parchment (or a silpat) lined baking sheet.
  5. Bake for 15-18 minutes, until golden brown.  Cool before eating.

NOTES:

Store in an airtight container for several days.  Dough can be frozen and used as needed.  Warm at room temperature for 10 minutes before slicing and bake per directions.
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Laura Bonicelli