We’ll get back to the sweet, sugar-filled goodies next week, I promise. This week, though, I want to tell you about some cheese crackers that will be gone within a day. They’re just that good.
I’ve made cheese crackers and posted them on here before – they were a recipe I used in culinary school and I love how light and cheesy they are. These are a little different, and they have a nice spicy kick to them from the cayenne pepper. I’ve made these crackers a few times now and each time they disappeared quickly.
People just can’t get enough!
I wanted to use two different kinds of cheddar, just to mix things up a little, so I went with equal amounts of sharp cheddar (Tillamook, duh) and an English white cheddar. You guyssss, I LOVE cheese!
We’re making these with salted butter, for an extra salty dose. If you’d rather use unsalted butter, that’s fine too. They taste delicious either way.
Use your mixer to cream together the butter and cheese. When it’s nice and fluffy, add your spices and slowly add the flour. I’ve needed to use varying amounts of ice water to really bring the dough together, but you might not need to. Just make sure the dough comes together nicely. We don’t want a crumbly cracker dough. Crumbly dough doesn’t work when forming logs.
Once the dough has come together, form a log shape and wrap it in either plastic or parchment and to the fridge it goes. 30 minutes in the fridge is fine, but I like leaving it there for an hour. I found it slightly easier to work with.
Now, we slice and bake! With a little patience these crackers will be ready to eat. Don’t say I didn’t warn you though. These suckers won’t last long!
Notes
Adapted from Brown Eyed Baker
Ingredients
- 4 oz. sharp cheddar cheese
- 4 oz. white cheddar cheese
- 1/2 cup (1 stick) salted butter, room temp
- 1 tsp. salt
- 1/4-1/2 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1 1/2 cups all-purpose flour
Instructions
- With an electric mixer on medium speed, beat together the cheese and butter until combined and fluffy. Reduce the 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. {If the dough seems stiff and dry, add 1-3 tbsp. ice water, one tablespoon at a time, until a dough ball 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 to 1 hour.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 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 crackers are a light golden brown, about 15-17 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely.
