Hello all! I hope you had a wonderful weekend. I did. Friday night I was able to spend time with some of the people I love most and Saturday night was spent sleeping. I was in bed super early and woke up refreshed and ready to face the day. And by "day" I mean the gym and yoga. Don't you just love those weekends?
So of course I did some baking but I actually made these crackers a while ago. I was trying to use up that rosemary and made these in tandem with the Rosemary Cookies a few weekends ago. These crackers are perfect for entertaining and super easy to make. They remind me of spicy macaroni and cheese in cracker form. Or a spicy Cheez-It.
First I combined the butter and cheese. Sorry for the weird picture, my kitchen lighting was off!
While that was combining in my stand mixer, I whisked the dry ingredients together.
I love this color combination on the white flour. It looks so sharp and stunning! Once the cheese and butter was combined, I mixed in the dry ingredients and started to roll the dough into logs. This was what my kitchen looked like while chopping all of that rosemary for the cookies as well!
I rolled the dough into two separate logs, wrapped them in saran wrap and put them in the refrigerator overnight. The next morning they were hardened up and ready to be sliced and baked. I used my fork to poke small holes in the tops of them, in the shape of an X.
When they were all sliced and ready for the oven, I baked them at 375F for about 13 minutes.
My poked holes didn't come out quite like I wanted but I served these up with a little Ballerina goat cheese and they were absolutely divine!
Yields: 24-36 crackers
2 cups (8 ounces) grated sharp Cheddar cheese
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
2 teaspoons dried rosemary (or 4 teaspoons fresh rosemary)
1 teaspoon sea salt, plus more for sprinkling on top
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground cayenne pepper
Using an electric mixer or a wooden spoon, cream the cheese and butter until smooth and well combined.
In a separate bowl, stir together the flour, rosemary, salt, red pepper flakes, and cayenne. Add the flour mixture to the cheese mixture, and stir to combine thoroughly. (If it still seems dry, feel free to throw the dough into your food processor, and pulse until it comes together.)
Turn the dough onto a piece of wax or parchment paper. Roll it into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle. Wrap the dough in the paper, and refrigerate for several hours or overnight.
When ready to bake, preheat the oven to 375 degrees F. Take the dough out of the fridge, and cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet. Using a fork, prick the center of each cracker several times, and sprinkle with salt.
Bake for 12 to 15 minutes, until golden brown around the edges. Remove from the oven, and allow to cool completely before serving or storing. (You can store these in an airtight container for up to 3 days.)
Note: The dough for these crackers can be made a day or two in advance and refrigerated until you’re ready to bake and serve. Once baked, the crackers can be frozen and then reheated in the oven for a few minutes before serving.