These
crackers are easy to make and tasty! They
are also very easy to cut, straight from the fridge. They also hold their shape
better if the dough is coming straight from the fridge. I shaped them into a log, left them in the fridge overnight, and baked these crackers
for 7 min.
Ingredients
3/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. cayenne pepper
3/4 tsp. black pepper
2 1/3 cups sharp cheddar cheese, grated
1/4 cup unsalted butter, room temperature
2/3 cup walnuts, fine chop (used
½ cup pecan chips)
Directions
Mix together the first
four ingredients: flour, salt, cayenne pepper, and black pepper.
Meanwhile,
in a separate bowl, allow the butter to come to room temperature. Combine the
shredded cheese and butter and mix either with a wooden spoon or your hands. Once
the butter-cheese mixture is smooth, fold in the flour until smooth, and
finally mix in the chopped walnuts.
Transfer
the dough to parchment paper or plastic wrap. Shape the dough into either a log
or a flat disc and chill for at least an hour. The dough needs to be firm but
pliable when slicing the crackers. Using a cheese cutter to slice consistently
thin (1/4 in.) crackers off the log works like a charm, but a sharp knife
works, too. If using the flattened disc method, first roll out the dough into 1/4
in. thick before slicing. Transfer slices to a baking sheet lined with
parchment paper and poke a couple holes in the dough using a toothpick.
Bake
the crackers for 7-10 min (I baked 7 min). at 400 degrees F or until golden brown on the edges.
Remove
from the oven and let cool completely.
Crackers
will keep for 2 weeks in an airtight container.
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