Ingredients:
- 2 cups freshly shredded sharp cheddar cheese
- 8 tablespoons salted butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup finely chopped pecans
- 1 1/2 cups all-purpose flour
Instructions:
- Combine Ingredients: In a large bowl, combine cheddar cheese, softened butter, kosher salt, cayenne pepper, black pepper, garlic powder, pecans, and all-purpose flour. Use your hands to mix until the dough comes together.
- Chill Dough: Shape the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat Oven and Roll Dough: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Cut Crackers: Use a floured cookie cutter or a sharp knife to cut out crackers.
- Bake: Place crackers on ungreased baking sheets. Bake for 10-12 minutes, or until lightly golden brown.
- Cool: Let the crackers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For a spicier cracker, add a pinch of red pepper flakes to the dough.
- You can use different types of cheese, such as Monterey Jack or Colby Jack.
- For extra crunch, add a tablespoon of chopped pecans to the top of each cracker before baking.
- Store the crackers in an airtight container at room temperature for up to a week.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 55 minutes | Servings: About 40-60 crackers”