Sharp Cheddar Crackers Recipes

SPICY CHEESE CRACKERS

Steps:

• Place the cheese, flour, salt and pepper flakes in a food processor; process until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. holiday-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps and repeat., Bake at 350° until golden brown, 13-17 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.

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.

JALAPENO CHEDDAR CRACKERS

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

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.

CHEDDAR CHEESE CRACKERS

Steps:

• Preheat the oven to 375 degrees. Line two baking sheets with parchment. Sift together the flours, salt and sugar, and place in the bowl of a food processor fitted with the steel blade. Add the butter, and pulse until the mixture is crumbly. Add the cheese, and pulse several times to distribute it evenly throughout the flour mixture. Turn on the food processor, and add the olive oil and eggs. Stop the machine when the dough comes together. It will be soft and somewhat sticky. If it seems very moist, add another tablespoon of flour and pulse until incorporated.
• Lightly flour your hands and your work surface. Scrape out the dough and form two equal pieces. Shape into rounds, wrap in plastic and let rest for 15 minutes.
• Roll out each piece of dough between pieces of lightly floured parchment. Cut into squares or rectangles, and place on the parchment-lined baking sheets. Bake 15 to 20 minutes, switching the pans after the first 10 minutes from front to back and top to bottom. They will foam in the oven because of the cheese, but that will subside and they will bake crisply. The crackers are done when they are lightly browned. Remove from the oven, and cool on racks. Store in an airtight container.