These crackers make a perfect nibble to serve when company comes. I love the classic version, but the pecan and pimento cheese variations are an easy switch for serving with fruit, as part of a cheese board, or with Black-Eyed Pea Hummus. They are also a great addition to soups and salads. Here’s the deal though: You can never eat just one at least, I’ve never met anyone who could!
Ingredients
- 1 (8-ounce) block of sharp Cheddar cheese, shredded (about 2 cups)
- 8 tablespoons (1 stick) salted butter, softened
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- 1½ cups all-purpose flour
How to Make It
- Using an electric hand mixer, beat together the cheese and butter until fluffy, about 3 minutes. Mix in the salt, cayenne, black pepper, and garlic powder. Add the flour ½ cup at a time, stirring after each addition, until the ingredients are well combined and a dough forms. Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment paper to seal. Refrigerate for 30 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet.
- Bake until light golden brown, about 15 minutes. Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container for up to 1 week.
