Jalapeño and Cheddar Cheese Crackers
These Jalapeño and Cheddar Cheese Crackers are not only easy to make but super crunchy. The buttery, flaky dough gets smoked salt flakes before baking. Adapted from Dave's recipe for
Olive and Roasted Red Pepper Crackers
over at Spiced.
cheese cracker recipe, homemade cheese crackers, jalapeno cheese cracker recipe
Kevin Is Cooking
2 oz. cold unsalted butter, cut into ¼” cubes
or fresh, finely minced
shredded sharp cheddar cheese
+ 2 Tbsp milk
smoked sea salt
Preheat oven to 375°F.
In a medium bowl, whisk together the flour, sugar, salt and paprika.
Using a pastry cutter or food processor, cut in the butter into the dry ingredients until small crumbles form.
Add the chopped jalapeños, sharp cheddar cheese, and milk to the bowl; mixing until evenly mixed.
Turn the dough out onto a well-floured surface and roll dough to about ¼” thickness. Using a knife, pastry or pizza cutter slice the dough into 2”x 2” squares.
With your dough cutter or spatula, transfer the crackers onto baking sheets lined with a Silpat silicone sheet or parchment paper. Pierce the top of each cracker with a small fork.
Lightly brush tops of crackers with olive oil and sprinkle with a smoked sea salt, or regular if you don't have it.
Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Allow crackers to cool on a rack before serving. Will keep 5 days in an airtight container.