Cheddar-Parmesan Crackers Recipe

Cheddar-Parmesan Crackers

• Difficulty: Easy
• Yield: Makes about 3 dozen crackers, serves 8 to 10
• Nutritional Information Per Serving (1 of 10): Calories 143, Total Fat 10g, Saturated Fat 6g, Carbohydrates 8g, Dietary Fiber 0g, Sugar 0g, Protein 6g, Cholesterol 28mg, Sodium 152mg
• Time: Total: 2 hours 30 minutes; Prep: 10 minutes; Chill: 2 hours; Bake: 20 minutes

Imagine serving a plate of crackers so irresistibly crispy, buttery, and bursting with sharp cheddar and nutty Parmesan that your guests won't believe you made them at home. These delightful cheese crackers are easier than you might thinkand here's the best part: you can prepare the dough up to a month in advance. Simply freeze it in small portions, then slice and bake fresh crackers whenever the craving strikes. They're equally delicious on their own or topped with a dollop of apple or pear butter, creating a sophisticated flavor pairing that transforms these simple crackers into an elegant appetizer.

Ingredients

• 4 ounces sharp cheddar cheese, coarsely grated
• 2 ounces Parmesan cheese, finely grated
• 3/4 cup all-purpose flour
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 4 tablespoons (1/2 stick) unsalted butter, softened and cut into small chunks
• 2 tablespoons water, plus more if needed

Instructions

1. In a food processor bowl, combine all ingredients except the butter and water. Pulse about 5 times to mix.
2. Add the butter pieces and pulse again until the butter is broken down to the size of BB pellets. Slowly add the water, one tablespoon at a time, pulsing until the dough starts to come together. If the dough remains crumbly, add additional water, a teaspoon at a time, until it forms a cohesive dough.
3. Place the dough onto a large sheet of wax paper. Shape it into a log approximately 9 to 10 inches long and square off the ends. Wrap tightly and chill in the refrigerator for at least 2 hours or up to 2 days. You may also freeze the dough for up to one month; consider dividing the log into halves or thirds before freezing to allow for smaller thawed batches later.
4. Preheat your oven to 375F (190C).
5. Slice the chilled dough log into 1/4-inch thick pieces. Arrange these slices on a baking sheet, spacing them about 1 inch apart.
6. Bake for 8 to 10 minutes until the crackers turn a light golden shade. Flip the crackers and bake for an additional 3 to 5 minutes, or until the edges are golden and crisp.
7. Allow the crackers to cool on a wire rack. Serve them at room temperature and enjoy.