Pepper Jack Crackers Recipes

PEPPER JACK CRACKERS

Steps:

• Preheat oven to 375°F Grease two baking sheets with PAM, oil or butter.
• In a food processor, blend the butter and cheese until smooth. Add egg yolk, salt and cayenne and blend until combined.
• Add flour and blend just until mixture forms a dough.
• Transfer about 1/4 of the dough into a pastry bag fitted with a 7/8-inch wide ribbon tip*. Pipe the dough in long strips about 2 inches apart on the greased baking sheets. Dough strips may break in places--don't worry about this. You'll be cutting the strips later.
• In a small bowl, whisk the egg whites and a pinch of salt until just combined. Brush each strip of dough with egg white mixture.
• Bake in batches in the middle rack of the oven until golden brown, about 10-15 minutes.
• While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces.
• Cool on wire racks to crisp.
• Crackers may be stored up to 5 days in an airtight container--although I doubt they will last that long!
• *NOTE: You can also use a cookie press or different tips and make any shape you like.

PEPPER JACK CRACKERS

Steps:

• Preheat oven to 375°F. and grease two baking sheets.
• In a food processor blend together butter and cheese until smooth. Add egg yolk, salt, and cayenne and blend until combined. Add flour and blend until mixture just forms a dough.
• Working in batches, transfer dough to a pastry bag fitted with a 7/8-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets.) Dough strips may break in places but repairs are not necessary, as strips will be cut later.
• In a small bowl whisk together egg white and a pinch salt until just combined. Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes. While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces and cool completely on racks. Crackers keep in airtight containers 5 days.