CHEF JOHN'S CHEESY CRACKERS | ALLRECIPES
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 dozen crackers
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, CarbohydrateContent 1.4 g, CholesterolContent 4.7 mg, FatContent 1.7 g, FiberContent 0.1 g, ProteinContent 1.1 g, SaturatedFatContent 1 g, SodiumContent 43.5 mg
CHEESE CRACKERS RECIPE - NYT COOKING
Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough — that distinctive tender sandy crumbly texture — is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.
Provided by Gabrielle Hamilton
Total Time 50 minutes
Yield About 6 dozen crackers
Number Of Ingredients 10
Steps:
- Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
- Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
- Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
- Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
- Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
- Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
- Arrange the coins in neat rows on the prepared sheets, making sure they’re not quite touching one another. This dough won’t expand or flatten after baking.
- Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
- Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.
Nutrition Facts : @context http//schema.org, Calories 31, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 16 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "cheese with crackers recipes"
CHEESE CRACKERS RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.0
Category Appetizers
Calories 197 g per serving
- 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.
HOMEMADE CHEESE CRACKERS RECIPE - PUREWOW
From purewow.com
Reviews 2.9
Total Time 35 minutes
Calories 43 calories per serving
- 1. Preheat the oven to 425?F. Line two baking sheets with parchment paper. 2. In the bowl of a food processor, pulse the flour with the salt, cayenne pepper, cheddar and Parmesan to combine. Add the butter and pulse until the mixture resembles a coarse meal, 1 to 2 minutes. 3. Add the water and mix until the dough forms a ball around the blade. If the dough looks dry, add more water, 1 to 2 tablespoons at a time. 4. Divide the dough into two pieces. On a lightly floured surface, roll out the dough to ? inch thick. Cut into 1-inch squares and transfer to the prepared baking sheets (you can space them close together since they won't spread as they bake). 5. Using the point of a small knife or the tine of a fork, poke a hole into the center of each cracker. Bake the crackers until golden brown and crisp, 14 to 16 minutes. Cool completely before serving. The finished crackers will keep, stored in an airtight container at room temperature, for up to a week.
CRACK CRACKERS RECIPE | SOUTHERN LIVING
From southernliving.com
Reviews 3.5
Total Time 1 hours 5 minutes
- Preheat oven to 300°F. Whisk together ? cup olive oil, 1 (1-oz.) package ranch dressing mix, 1 Tbsp. dried dill, and 1 Tbsp. garlic powder in a small bowl. Drizzle over 2 (16-oz.) packages bite-size Cheddar cheese crackers (such as Cheez-Its) in a large bowl. Toss to coat. Divide between 2 large rimmed baking sheets, and spread in an even layer. Bake 30 minutes or until lightly toasted, stirring every 10 minutes. Cool on pans for 30 minutes. Store in large ziplock plastic bags or in airtight containers.
PIMIENTO CHEESE CRACKERS RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 3.7
- Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ?"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
10 BEST CHEESE CRACKERS APPETIZERS RECIPES | YUMMLY
From yummly.com
10 BEST CHEEZ IT CRACKERS RECIPES | YUMMLY
7 SPINS ON CHEESE AND CRACKERS - FOOD NETWORK
From foodnetwork.com
EASY + DELICIOUS CHEESE AND CRACKER COMBINATIONS | JULIE ...
From julieblanner.com
10 BEST CHEESE CRACKERS APPETIZERS RECIPES | YUMMLY
From yummly.com
CHEESE AND CRACKERS - 11 CHEESE AND CRACKER RECIPES THAT ...
From cosmopolitan.com
7 SPINS ON CHEESE AND CRACKERS - FOOD NETWORK
From foodnetwork.com
CHEESE CRACKERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY + DELICIOUS CHEESE AND CRACKER COMBINATIONS | JULIE ...
From julieblanner.com
RUSTIC CHEDDAR CRACKERS | CABOT CREAMERY
From cabotcheese.coop
CHEESE CRACKERS RECIPE PIONEER WOMAN – JUST EASY RECIPE
From justeasyrecipe.com
5 HOMEMADE CRACKER RECIPES I TASTE OF HOME
From tasteofhome.com
CHEESE CRACKERS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
HOMEMADE CHEESE CRACKERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VERMONT CHEESE CRACKERS | KING ARTHUR BAKING
From kingarthurbaking.com