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Jalapeno Cheddar Crackers

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Author Sarcastic Cooking

Ingredients

  • 4 Tablespoons Unsalted Butter room temperature
  • 8 Ounces Cheddar Cheese finely grated
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 3 Jalapenos seeded and roughly chopped
  • 1 Cup All-Purpose Flour
  • 1 Tablespoon Cold Water

Instructions

  1. Add the roughly chopped jalapenos to a food processor and process on low until the jalapenos are finely minced.
  2. In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter, cheese, salt, pepper, and jalapenos.
  3. With the mixer on low, slowly add in the flour. When the flour is incorporated, add the tablespoon of cold water. Mix on medium/low speed until the dough is a soft ball.
  4. Divide the dough in half. Press each half into a flat disc. Wrap each half in plastic wrap and refrigerate for 30 minutes to an hour.
  5. Preheat the oven to 375 degrees F.
  6. Roll each disc out on a well-floured surface until about 1/8 of an inch thick. Use a cookie cutter or shot glass to cut 1-inch circles out of the dough. Use a toothpick to pierce a hole in the center of each cracker. Place the crackers close together on large baking sheets lined with parchment paper. Bake for 12 – 15 minutes until golden around the edges.
  7. Crackers last 3 – 4 days at room temperature in an air-tight container.