Cheddar crackers are some of my favorite things in the world. I make them year round, eat the for breakfast (yep totally), lunch, snack, or dinner. There are several things though, that I require of my cheddar crackers. First, nuts of some kind, then heat, typically cayenne because the heat comes a little late so you get to taste the cheese/nuts first. After that, I have things I enjoy, such as some herbal components, particularly rosemary, sometimes a little dried fruit – it makes sense on a cheese board it should make sense in a cracker.
1/2 cup unsalted butter, softened
8 ozs cheddar, grated, big holes on the box grater
1 large egg yolk
1/2 tsp salt
1/2 tsp cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped
Sift together salt, cayenne, and all-purpose flour over a sheet of waxed paper. Preheat oven to 350 degrees. Beat together butter and cheddar in the bowl of a stand mixer until smooth, then add in the dry ingredients. Add in the pecans.
Roll into rounded teaspoons of dough and arrange on a parchment lined baking sheet inches apart. Flatten into 1 1/2″ disk with the bottom of a glass or the back of a spoon and bake until golden, 15 – 18 minutes.
Yield: 50 crackers sort of…. well, not really.
No idea where this recipe came from, and it is pretty much altered from the original recipe.
I think you can substitute walnuts for pecans in this recipe. This isn’t always the case, but in this instance, it would work. Pecans are a little sweeter and they are local and so fresh, so that’s what I go with. I don’t typically substitute red pepper flakes for cayenne. But I might try Aleppo pepper next time.
10 Nov 2002
10 May 2009 – Mom’s Day
14 Nov 2015 – cheese crackers for me and there it is.