Spicy Southern Cheese Crackers
User Reviews
4.6
Spicy Southern Cheese Crackers
Description
The Spicy Southern Cheese Crackers recipe starts by beating shredded sharp cheddar cheese with salted butter until fluffy. Added spices include kosher salt, cayenne pepper, black pepper, and garlic powder for a balanced spicy and savory profile. Flour is incorporated gradually into the mixture to form a firm dough.
The dough is shaped into a log, chilled, then sliced thinly and baked until light golden brown, resulting in crisp crackers with a rich cheese flavor accented by the warming spices. The crackers deliver a crunchy texture that pairs well with dips or cheese boards.
This recipe’s sturdy crackers are suitable for snacking on their own or serving alongside soups and salads to add a spicy, cheesy crunch. Their firm texture also holds up well to dips without falling apart.
Practical tips include adjusting the dough's moisture with small amounts of ice water if it seems dry, and storing unbaked dough refrigerated up to one week or frozen up to two months for convenience.
Ingredients
- 8 ounces cheddar cheese shredded (about 2 cups, sharp
- ½ cup butter salted, at room temperature
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper freshly ground
- ⅛ teaspoon garlic powder
- 1½ cups all-purpose flour
Instructions
- Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder. Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms.
- Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet.
- Bake until light golden brown, about 15 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.
Notes
- Add 1 to 2 tablespoons of ice water gradually if the dough feels too dry or stiff while mixing.
- Unbaked dough can be refrigerated for up to 1 week before baking.
- For longer storage, freeze wrapped dough in a resealable bag for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48to 60 crackers
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 75mg | 3% |
| Potassium | 7mg | 0% |
| Vitamin A | 90IU | 2% |
| Calcium | 28mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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