Food recipes
Chef John's Cheesy Crackers
Chef John's Cheesy Crackers Ingredients: oil, olive, salad or cooking butter, without salt cheese, cheddar cheese, parmesan, hard spices, paprika spices, pepper, red or cayenne salt, table wheat flour, white, all-purp...
Chef John's Cheesy Crackers
Ingredients:
oil, olive, salad or cooking
butter, without salt
cheese, cheddar
cheese, parmesan, hard
spices, paprika
spices, pepper, red or cayenne
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
Directions:
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.
Ingredients:
oil, olive, salad or cooking
butter, without salt
cheese, cheddar
cheese, parmesan, hard
spices, paprika
spices, pepper, red or cayenne
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
Directions:
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.