Cheese crackers

Cheese crackers

Ingredients
1/2 cup unsalted butter, room temperature
1/2 pound sharp cheddar, grated (3 cups)
1 teaspoon Dijon mustard
1 teaspoon fine salt
3/4 teaspoon red-pepper flakes
1 1/4 cup all-purpose flour, spooned and leveled

Instructions:

In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).

Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

Cook’s Note
Mix It Up: In place of red-pepper flakes, try stirring in 3 tablespoons tomato paste or 1/3 cup crumbled cooked bacon, finely chopped herbs, or finely diced fresh green chiles.

Store crackers in an airtight container, up to 1 day.

Nutrition Facts

Serving Size:24

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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