CHEESE STARS CRACKERS RECIPES

Name: Cheese Crackers
Yield: Makes 24
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 pound sharp cheddar, grated (3 cups); 1 large egg; 1 teaspoon Dijon mustard; 1 teaspoon fine salt; 3/4 teaspoon red-pepper flakes; 1 1/4 cups all-purpose flour (spooned and leveled)

CHEESE CRACKERS RECIPE | MARTHA STEWART

Cheese Crackers Recipe | Martha Stewart image

Trade trendy for traditional with a crisp, savory snack that's easily customizable.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 24

Number Of Ingredients 7

Ingredients

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

Steps:

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 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

Nutrition Facts : Calories 197 g, FatContent 14 g, ProteinContent 7 g, SaturatedFatContent 9 g

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Homemade Cheese Crackers Recipe by Tasty image

Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water

Provided by Claire Nolan

Yield 6 servings

Number Of Ingredients 5

Ingredients

8 oz shredded cheddar cheese
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
1 cup flour
2 tablespoons ice water

Steps:

Preheat oven to 350°F (180°C).
Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
Once combined, mix in the flour and add the ice water one tablespoon at a time.
The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
Roll out dough to ? of an inch (½ cm), pinching the cracks on the ends.
Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
Place the separated crackers on a parchment paper-lined baking sheet.
Bake for 13 minutes, or until golden brown.
Enjoy!

Nutrition Facts : Calories 305 calories, CarbohydrateContent 19 grams, FatContent 20 grams, FiberContent 0 grams, ProteinContent 11 grams, SugarContent 0 grams

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