Back to the Cutting Board

Crispy Cheese Crackers

from Back to the Cutting Board

Snack | Yield: about 30 crackers
Prep time: 15 min | Cook time: 12 min | Total time: 30 min

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 5 oz. (about 1 tightly packed cup) freshly grated sharp or extra cheddar cheese
• 1 cup flour
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper (or more to taste)
• 1 cup rice cereal (like Rice Krispies)

Process

1. Preheat oven to 350 degrees (F). In the bowl of your mixer, cream together butter and cheese until fluffy.
2. Sift together flour, salt and cayenne. Beat into cheese mixture until well incorporated.
3. Stir in rice cereal with a wooden spoon or spatula just until incorporated.
4. Scoop out level tablespoons of the dough and roll into balls. Place on a silpat or parchment-lined baking sheet. With a fork or the palm of your hand, flatten the balls into half inch discs. Bake for about 12 minutes or until the edges start to brown. Let cool for a minute and then transfer to a cookie rack to cook completely. Store in an air-tight container for up to a week.

Garlic version:
Omit salt and cayenne pepper. Substitute 1/2 tsp. (or more to taste) garlic salt.

Spicy Pepper Jack Crispy Cheese Crackers

from Back to the Cutting Board

Snack | Yield: about 30 crackers
Prep time: 15 min | Cook time: 12 min | Total time: 30 min

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 5 oz. (about 1 tightly packed cup) freshly grated pepper jack cheese
• 1/2 tsp. Tabasco sauce (or more to taste)
• 1 cup plus 1 tsp. flour
• 1/2 tsp. salt
• 1 cup rice cereal (like Rice Krispies)

Process

1. Preheat oven to 350 degrees (F). In the bowl of your mixer, cream together butter and cheese until fluffy. Mix in Tabasco sauce.
2. Sift together flour and salt. Beat into cheese mixture until well incorporated.
3. Stir in rice cereal with a wooden spoon or spatula just until incorporated.
4. Scoop out level tablespoons of the dough and roll into balls. Place on a silpat or parchment-lined baking sheet. With a fork or the palm of your hand, flatten the balls into half inch discs. Bake for about 12 minutes or until the edges start to brown. Let cool for a minute and then transfer to a cookie rack to cook completely. Store in an air-tight container for up to a week.