Sharp Cheddar Chili Cheese Crackers Recipe 455

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

CHEDDAR CRACKERS

Steps:

• In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
• Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.

SHARP CHEDDAR CHILI CHEESE CRACKERS RECIPE - (4.5/5)

Steps:

• In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt, and pepper. It may seem strange to blend butter and cheese, but it will come together in a softball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add 2 tablespoons of water, 1 tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don't add too much. The dough should be moist but not wet. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes, but an hour is better. The dough can also be frozen for future use. While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside. On a lightly floured work surface, roll the dough very thin, about an eighth of an inch thick. Use a round cookie cutter to cut out the crackers. If you like them square, you can just use a knife and cut the dough into squares. Dot center of cracker with a fork so that it cooks evenly. Place crackers on prepared baking sheets. The pieces can be close together as they won't expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving. The crackers can be stored in an airtight container for 2 or 3 days.

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

CHEESE CRACKERS RECIPE

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined. Scatter the cold butter chunks on top, and pulse again to form coarse crumbs. Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal. Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough. Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal. Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil. Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking. Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly. Transfer the baking sheets to wire racks to cool. Once they are fully cooked, transfer coins to an airtight container, where they will keep for up to 3 weeks.

SHARP CHEDDAR CHEESE CRACKERS

Steps:

• In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don't add too much. The dough should be moist but not wet.
• Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.
• While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won't expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving.
• The crackers can be stored in an airtight container for two or three days.