Cheese Pecan Crackers (Print Version)
# Ingredients:
→ Base
01 -
115 g salted butter, left out to soften
02 -
200 g sharp cheddar, grated fresh
→ Seasonings
03 -
1 teaspoon kosher salt
04 -
0.125 teaspoon garlic powder
05 -
0.25 teaspoon freshly ground black pepper
06 -
0.5 teaspoon cayenne pepper
→ Nuts
07 -
60 g pecans, chopped finely
→ Dry ingredients
08 -
190 g plain flour
# Instructions:
01 -
Put the softened butter and grated cheese in a big bowl. Use a hand mixer to whip it up until it’s creamy and fluffy, about 3 minutes.
02 -
Throw in the garlic powder, black pepper, kosher salt, and cayenne. Give it a good mix so the flavors spread evenly.
03 -
Slowly stir in the flour little by little, dividing it into three parts. Mix each addition properly before adding the next. If it seems too crumbly, add a splash (15–30 ml) of ice-cold water until it sticks together.
04 -
Cut the dough into two parts and shape each into a log about 2.5 cm wide. Wrap them up snugly in plastic or parchment, twisting the ends shut, and pop them in the fridge for at least 30 minutes.
05 -
Heat up your oven to 190°C and cover your baking sheets with parchment paper.
06 -
Slice the cold dough into circles about 3 mm thick. Line them up on the baking sheets with 0.5 cm between each.
07 -
Bake for 15 minutes, or until they’re lightly golden. Move them to a rack to cool off completely before eating or stashing them away.
# Notes:
01 -
For a richer taste, sprinkle sea salt or smoked paprika on the crackers before baking.
02 -
Keep the crackers in an airtight container at room temperature for up to a week.