Dana Treat – Treat Yourself

The New Favorite Cracker

Posted May 3, 2011

Cheddar Crackers


I’m not giving you a yield here because it totally depends on how small your dough logs are, how thin you slice your crackers, etc.  The original recipe said you can get fifty 1-inch round crackers, but honestly I don’t see how that is possible.

¾ cup all-purpose flour
1 tsp. salt
¼ tsp. cayenne pepper
¾ tsp. freshly ground black pepper
2 1/3 cups (8 ounces) grated sharp Cheddar cheese
¼ cup (½ stick) unsalted butter, at room temperature
2/3 cup walnuts, chopped fine

In a small mixing bowl, stir together the flour, salt, cayenne pepper, and black pepper.  Set aside.  In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and beat on medium speed until combined.  Add the flour mixture and beat on low speed until incorporated.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Mix in the walnuts on low speed.  The dough should be fairly stiff with small chunks of cheese and walnut visible.

Transfer the dough to parchment paper, waxed paper, or plastic wrap and shape into a log about 1-inch in diameter.  (DT: I found it difficult to get the dough this small, so my crackers were bigger.  Darn.)  Wrap well and place in the refrigerator until hard, about 2 hours.

Preheat the oven to 400ºF.  Line a baking sheet with parchment paper or a non-stick liner.

Unwrap the log and cut crosswise into ¼-inch thick slices.  Arrange the crackers on the prepared pan, spacing them apart about 1 inch.

Bake the crackers until golden brown on the edges and lighter in the center, 7 to 10 minutes, depending on size and thickness.  Transfer to a wire rack and let cool completely.  The crackers will keep in an airtight container in cool dry place for up to 2 weeks.

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