CRACKERS MADE FROM CHEESE RECIPES

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SOURDOUGH CHEESE CRACKERS - RECIPES, COUNTRY LIFE AND ...



Sourdough Cheese Crackers - Recipes, Country Life and ... image

Any sourdough-ers out there?

Provided by Natalie Perry

Categories     snack

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 4

1 c. Sourdough Starter Discard
2 tbsp. Olive Oil
3/4 tsp. Kosher Salt
6 oz. weight Shredded Sharp Cheddar Cheese

Steps:

  • Preheat your oven to 325ºF and line a large baking sheet with parchment paper.Whisk together the discard, oil, and salt until the oil is fully incorporated. Stir in the cheese.Spread the mixture out in an even layer on the parchment-lined pan. Spread it as thinly as you can while still covering the bottom.Bake for 40–45 minutes until the edges begin to turn a golden orange. Let it rest for 5–10 minutes before breaking into pieces. The crackers will crisp up more after they’ve cooled.

PIMIENTO CHEESE CRACKERS RECIPE | BON APPéTIT



Pimiento Cheese Crackers Recipe | Bon Appétit image

The addictive cheddar cracker is all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. The cheese and butter lend a decent amount of fat, so their melt-in-your-mouth texture keeps you coming back for more. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 7

12 oz. sharp cheddar, coarsely grated (about 4 cups)
1 cup plus 2 Tbsp. all-purpose flour
1½ tsp. kosher salt
¼ tsp. cayenne pepper
¼ cup chopped jarred pimiento peppers
5 Tbsp. chilled unsalted butter, cut into pieces
3 Tbsp. white or black sesame seeds

Steps:

  • Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
  • Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
  • Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–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.

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