Jalapeño Cheddar Crackers
Morning all,
Apologies for the late cracker post. Life took over (ie my fridge decided to start overheating) and I did not get to the post until this morning. This will be a quick message as I have to get kiddo off to school, and then there’s been a request from some visitors for The Cookie, as well as Nanaimo Bars, so I need to get baking!
And so I leave you with this:
Jalapeño Cheddar Crackers (recipe adapted from Ina Garten’s Foolproof 2012 pg. 37)
2 C / 184g all-purpose
1 tsp kosher salt
1/8 tsp baking powder
14 tbsp / 199g cold unsalted butter, cut into 1/2” chunks
5 oz / 142g old cheddar, grated (white, yellow, old, extra-old - your call)
1/2 - 1 jalapeño, minced, seeds and ribs removed
1/4 tsp chipotle chili powder
3 tbsp ice water
Flakey Sea Salt
In the bowl of a food processor blitz together the flour, salt, and baking powder. Scatter butter over top, and pulse until it resembles a course meal.
Add the cheddar, jalapeño, and chipotle chili powder. Pulse again.
While the machine is running on low add in the ice water. Using long and short bursts pulse until the mixture starts to form a ball. Dump out onto a lightly floured surface and squeeze and roll first into a ball, and then a log (11-14” long).
Wrap tightly in plastic wrap and chill in fridge for at least an hour, or overnight.
Slice the log into 1/8” disks and bake on a parchment lined baking sheet for 12mins at 400F. Sprinkle with flakey sea salt and cool on the pan for 10mins before transferring to a cooling rack.
Enjoy at room temp!
*Unbaked logs will keep in the freezer for a couple of months. Thaw before baking.
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Enjoy!
Jalapeño Cheddar Crackers
Ingredients
- 2 C / 184g all-purpose
- 1 tsp kosher salt
- 1/8 tsp baking powder
- 14 tbsp / 199g cold unsalted butter, cut into 1/2” chunks
- 5 oz / 142g old cheddar, grated (white, yellow, old, extra-old - your call)
- 1/2 - 1 jalapeño, minced, seeds and ribs removed
- 1/4 tsp chipotle chili powder
- 3 tbsp ice water
- Flakey Sea Salt
Instructions
- In the bowl of a food processor blitz together the flour, salt, and baking powder. Scatter butter over top, and pulse until it resembles a course meal.
- Add the cheddar, jalapeño, and chipotle chili powder. Pulse again.
- While the machine is running on low add in the ice water. Using long and short bursts pulse until the mixture starts to form a ball. Dump out onto a lightly floured surface and squeeze and roll first into a ball, and then a log (11-14” long).
- Wrap tightly in plastic wrap and chill in fridge for at least an hour, or overnight.
- Slice the log into 1/8” disks and bake on a parchment lined baking sheet for 12mins at 400F. Sprinkle with flakey sea salt and cool on the pan for 10mins before transferring to a cooling rack.
- Enjoy at room temp!
- *Unbaked logs will keep in the freezer for a couple of months. Thaw before baking.