It’s no secret I LOVE cheese. So when a friend of mine told me about these cheese cracker, it was a no-brainer, I had to make them. The most surprising was, that it took me almost a month to do so.
These crackers a very addictive, and pair well with a cold beer or a nice glass of wine. If you’re not into the spiciness, then drop the cayenne.
Recipe by Robyn Stone.
Makes 40-60 crackers.
200 g (2 cups) freshly shredded sharp cheddar cheese
112 g (1 stick) salted butter, softened
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder
60 g (½ cup) pecans, finely chopped
145 g (1½ cups) all-purpose flour
Cream the butter with the grated cheese for about 3 minutes. Mix in the salt, cayenne, black pepper, and garlic powder. Add the flour a little at a time, stirring after each addition until the ingredients are well combined and a dough forms. If the dough seems a little dry, ad 1 or 2 tablespoons of water.
Shape the dough into two 1-inch (2½ cm) diameter logs. Wrap in parchment or plastic wrap. Twist the ends and refrigerate 30 minutes or overnight.
Preheat oven to 375℉ (190℃). Line 2-3 baking sheets with parchment paper.
Cut the logs into ⅛-inch (⅓ cm) thick slices and place ¼-inch (1 cm) apart on the prepared sheet.
Bake until light golden brown, about 12-15 minutes. Transfer to a cooling rack to cool completely. The crackers will keep in an airtight container for up to 1 week. This is theoretical because they evaporate faster in my house.
I can recommend making some extra dough, and freeze it, for an easy snack for when you have guests.