(makes about 40-60 crackers)
Ingredients:
- 2 cups freshly shredded sharp cheddar cheese
- 8 tablespoons salted butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup finely chopped pecans
- 1 1/2 cups all-purpose flour
Instructions:
1. Beat the shredded cheese and softened butter together until light and fluffy, about 3 minutes. This helps give the crackers a light, flaky texture .
2. Mix in the salt, cayenne pepper, black pepper, and garlic powder until well blended. This step adds a balanced, savory flavor with a touch of heat .
3. Add the flour 1/2 cup at a time, stirring after each addition until a dough forms. If your cheese is dry or pre-shredded, mix in 1-2 tablespoons of ice water to help the dough come together smoothly .
4. Shape the dough into two logs, each about 1 inch in diameter. Wrap each log in parchment or plastic wrap, twisting the ends to seal. Refrigerate for at least 30 minutes, which makes the dough easier to slice and helps the crackers hold their shape .
5. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup .
6. Slice the logs into thin rounds, about 1/8 inch thick, and place them about 1/4 inch apart on the baking sheet.
7. Bake for about 15 minutes, or until the crackers are light golden brown. Transfer them to a cooling rack and let them cool completely .
Tips:
- For extra flavor, sprinkle a little sea salt or smoked paprika on top before baking .
- Store these cheese crackers in an airtight container at room temperature for up to a week—they’re perfect for snacking, parties, or alongside soups and salads
Reviewed by EL KATIBI MARIA
on
August 31, 2025
Rating:
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