OK, I know it’s a dumb name, but I’m tired!! Thanksgiving is in two days and we’ve spent the last several days repainting and rearranging our home for the big day. This is my very favorite holiday and I spend weeks thinking about what to serve. This year, though, I’m a bit behind with all the painting and all. ANYWAY, I made some crackers today for an easy Thanksgiving appetizer and thought you might like to see how they turned out and try them for yourself!
It’s such an easy dough to work with; it’s full of butter, so it’s soft. I used Tillamook sharp cheddar cheese as my cheese of choice, but any flavorful cheese should work. If you use a hard cheese, you just might need to add a bit more water.
The crushed red pepper adds a lot of color, as well as flavor … it all looks good with the cheese!
You could cut these into squares, for less waste, or use a small cookie cutter to make round ones. Heck, any shape will work!! Just work the dough in small batches since the butter will melt. I did reroll the scraps one time.
They bake up quickly in a 350° oven and will keep for 3-4 days in an airtight container. I think I’ll make a cream cheese spread for these!
Easy Peasy Cheesy Crackers
1 3/4 c. all-purpose flour
1/2 t. baking powder
1-2 T. crushed red pepper flakes
1/2 t. salt
1/2 c. cold, unsalted butter, but into small bits
1 c. shredded, flavorful cheese like sharp cheddar or parmesan
2-3 T. ice water
In a food processor, combine the flour, baking powder, red pepper flakes and salt. Pulse to blend. Add the butter and pulse 5-10 times, or until the mixture becomes like coarse crumbs. Add the cheese and 2 T. of the water. Process for a minute or two, or until the dough comes together. Add more water, if needed, to make the dough manageable. Turn the dough out onto a lightly floured work surface, shape into a ball and then cut in half, forming two pieces. Wrap them in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350° – line two baking sheets with parchment or grease them up.
On a lightly floured surface, roll part of the dough out to about a 1/16″ thickness. Cut into rounds or squares. Re-roll only once and cut more until the dough has been used. Using a fork, poke each cracker once or twice to help eliminate the crackers from puffing up in the oven.
Place the crackers an inch apart on the prepared pans. Bake for 10-12 minutes, or until the edges are lightly browned. Cool completely and store in an airtight container for 3-4 days.
Mine made 60 crackers.
I really think this could be dangerous. I’ve never made crackers before but these look sooo good!