Cheese Crackers Snacks
Dare I say these smokey, cheesy buttery crisp crackers are addictive
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon fine sea salt
- ⅛ teaspoon baking powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon chipotle chili powder
- 7 tablespoons cold butter, diced
- 2 ½ ounces grated smoked cheddar cheese
- 1 tablespoon seeded and minced serrano or jalapeno pepper
- 1 ½ tablespoons cold water
- 1 egg beaten with 1 tablespoon milk
- Smoked salt
Instructions
- In the bowl of a food processor fitted with metal blade, pulse flour, salt, baking powder, smoked paprika and chipotle powder until blended.
- Scatter butter over top of flour mixture; pulse until mixture forms course crumbs.
- Add cheese and chili pepper; pulse a few times to mix in.
- With the food processor running on low, add all the water and continue until mixture begins to clump and form a ball.
- Transfer dough to a lightly floured surface and bring together into a long, smooth roll 1 ½-inches in diameter. Wrap in plastic. Chill in the refrigerator for at least 1 hour or for as long as overnight.
- Heat oven to 400F. Line baking sheet with parchment paper. With a smooth bladed knife, cut dough into ¼-inch thick slices, rolling the dough ¼ turn between slices to help keep the round shape.
- Place crackers on prepared pan. Brush tops lightly with egg wash and sprinkle with salt.
- Bake 8 to 10 minutes or until golden brown. Transfer crackers on parchment to cooling rack. Serve crackers warm or at room temperature. Makes 3 dozen crackers.
Nutrition
Calories: 126kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 198mgPotassium: 27mgFiber: 0.3gSugar: 0.1gVitamin A: 313IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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