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Can’t Stop Eatin’em – Cheddar Cheese Crackers

September 23, 2010

 Homemade crackers you say? Yes!  These crackers are something else. The batch I made for a recent gathering at my house was gone by the end of the night and I promised I’d put this post up pronto so they could be reproduced. They are very similar to those my Mom made but her recipe required the dough be chilled and I didn’t have time for that. I found this n0-chill-time recipe on line and my favorite part of the tounge in cheek tone to it is the last step that asks you to promise never to buy store-bought cheese crackers again. With this easy recipe that’s a no brainer. They are great on their own with the little kick the cayenne pepper provides or served with artichoke dip.

Cheddar Cheese Crackers

1 stick butter – at room temperature
2 cups sharp cheddar cheese – grated
1  1/2 cups all-purpose flour
1 tsp. salt
1/4 tsp. cayenne pepper

Preheat oven to 325°. In a food processor, pulse all ingredients until well mixed, about 10 times. Turn mixture onto a lightly floured surface and bring it together forming a ball. Roll dough out into a very thin layer, about 1/8 inch thick.  If the dough won’t roll, wrap in plastic and place in the refrigerator for 15 minutes. Once rolled out, cut the crackers with a sharp knife or pizza cutter into whatever shape you like. Using a spatula move crackers onto a baking sheet covered with parchment paper or better yet a silicone baking mat. Bake for 11-15 minutes or until golden on the edges. Cool on newspaper or cooling rack. *** Agree to never buy cheese crackers at the store again.

**PS

My nephew asked for my Mom’s recipe so here it is.. turns out it didn’t require chilling but I remember her putting the “logs” in the fridge before cutting them into disks. The added pecans gave a nice texture and the egg wash made them shiny.

Gwen’s Cheddar Cheese Buds

1/2 # butter
1/2 # sharp cheddar cheese, grated
1/4 tsp. cayenne pepper
2 c. flour
1 c. chopped pecans (oh yeah, this is what made them SO good)

Cream cheese and butter. Work in pepper, flour and nuts. Roll into 1/2″ rolls. Slice in 1″ slices and brush with egg whites. Bake 15 min @ 350F.

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7 Comments leave one →
  1. September 23, 2010 10:02 am

    My oven is getting fixed today, and i do believe I’ll need to make these this weekend~!! Thanks Amy!

  2. September 23, 2010 10:21 am

    You won’t believe how good they are! I want to try making them with white cheddar and rosemary or another spice too. Have you been without an oven for long?! Yikes.

  3. September 23, 2010 1:18 pm

    Wow..what a great idea…dips and crackers aren’t really a thing here in Itaty…but what a treat with an array of antipasto meats and olives..love this choice!Thanks for sharing..will give them a try!Yvette

  4. September 23, 2010 5:35 pm

    This is the shizzle fo’ rizzle!!!!!!! Loves me some cheesy goodness. Mmmmmmmmmm!!!!! If you have grandma’s recipe please post immediately (or email to me). xo

  5. Marti permalink
    September 23, 2010 8:09 pm

    These look great! Down here in the south we make something simular “cheese straws”

  6. September 24, 2010 6:53 am

    Racer X – Here is Grandma’s recipe (it’s in my handwriting by I’m sure it was copied from hers)

    1/2 # butter
    1/2 # sharp cheddar cheese, grated
    1/4 tsp. cayenne pepper
    2 c. flour
    1 c. chopped pecans (oh yeah, this is what made them SO good)

    Cream cheese and butter. Work in pepper, flour and nuts. Roll into 1/2″ rolls. Slice in 1″ slices and brush with egg whites. Bake 15 min @ 350F.

    Looks like I was wrong about the chill time, maybe she just did that to make the slicing easier?

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