A couple of weeks ago Joy posted a recipe homemade cheddar crackers and I had to try them. They are incredibly easy to make and OH SO YUMMY! Much better than anything that will ever come out of a box!
This recipe yields a lot of crackers so I would recommend you freeze half of the dough for future use. Simply thaw in the refrigerator before using.
I made tiny little stars to sprinkle on top of soup (similar to goldfish crackers but a million times better…) and larger crackers to snack on.
Spicy Cheddar Cheese Crackers
yields about 70 small crackers
Inspired by Joy the Baker
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 8 ounces sharp cheddar cheese, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons cold water
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper until it becomes a soft ball. About 2 to 3 minutes.
With the mixer on low-speed, slowly add flour. The mixture will become dry and crumbly.
Scrape down the sides of the bowl and add the water, one tablespoon at a time.
Beat until the mixture forms a ball. The dough should be moist but not wet.
Knead the spices into the dough.
Form a ball with the dough and wrap it in plastic wrap.
Refrigerate for an hour.
Preheat the oven to 375°F.
On a floured work surface, roll dough to about ⅛ of an inch thick.
Using a cookie cutter, cut the desired shapes for your crackers. (remember that the smaller the shapes, the faster they will cook).
Place the crackers on a parchment lined baking sheet.
Bake for 12 to 15 minutes until golden brown and crisp.
Allow to cool before serving.
The crackers can be stored in an airtight container for up to three days.