Jalapeno Cheddar Crackers Recipes

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Steps:

• Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.

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.

Steps:

• Preheat oven to 400ºF.
• In a large mixing bowl stir together the flour, cumin, salt, and red pepper.
• Cut in the butter until the size of coarse crumbs.
• Stir in the shredded cheese.
• Sprinkle the water over the mixture, stirring until all the dough is moistened.
• Turn the dough onto a large piece of waxed paper or plastic wrap and gather the dough into a ball; then flatten into a disk. If necessary, wrap and refrigerate for 30 min or until easy to handle.
• On a lightly floured surface roll the dough to about 1/8-inch thickness.
• Using a floured 2" cookie cutter to cut dough, rerolling as necessary.
• Place pieces about 1/2 inch apart on an ungreased cookie sheet.
• Bake for 8 min or until crackers are golden brown around the edges.
• Transfer to a rack to cool completely. If desired, lightly sprinkle with paprika.

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.

Steps:

• 1. Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. 2. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. 3. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour. 4. When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. 5. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.