Cheddar Cheese Crackers

These are crisp, buttery crackers and work so well with a cheese drip and bottle of wine. You could potentially change the cheese option and have a completely different flavor profile.

What you need:

2 cups sharp cheddar cheese

½ cup salted butter, at room temperature

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 mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder. Using a rubber spatula, stir in the flour ½ cup at a time, 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 or plastic wrap to seal. Refrigerate for 30 minutes.

Preheat oven to 375 degrees 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 the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.

Used this recipe.