Yield Makes 24 Number Of Ingredients 7 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.
Yield 6 servings Number Of Ingredients 5 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 ⅛ 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!
Time 30m Number Of Ingredients 6 Steps:
Preheat the oven to 350 F. Pair with your favorite dip, hummus, or soup, and enjoy.
Time 1h50m Yield 6 servings Number Of Ingredients 7 Steps:
Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
Yield 8 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350˚F (180˚C). In a large bowl with an electric hand mixer add the cheddar cheese, butter, Savory spice blend, and salt until well combined. Mix in the flour and add the ice water, 1 tablespoon at a time, until the dough holds together but crumbles apart if you break it up in your hand. If it seems too dry, add a little more ice water. Divide the dough into 2 halves and pack together in discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes. Roll out dough to ⅛-inch (½-centimeter) thick, pinching the cracks on the ends. Cut into 1-inch (2½-centimeter) squares and poke a hole in the center of each square for ventilation during baking. Separate the crackers and place on a parchment paper-lined baking sheet. Bake for 13 minutes, or until golden brown. Enjoy!
Time 50m 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.
Time 1h20m Yield 36 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.
Time 10m Yield 8 to 10 servings (about 2 cups) Number Of Ingredients 6 Steps:
In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it’s soft enough to put into the piping bag before using.
More about “cheese crackers recipes”
Time 45m Yield 150 Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees F (150 degrees C). Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended. Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork. Bake in the preheated oven until light and crispy, about 30 minutes.
