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Cheddar Cheese Crackers

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 50 crackers


3/4 cup all purpose flour

1 teaspoon table salt

1/4 teaspoon ancho chili powder

3/4 teaspoon freshly ground black pepper

2 1/3 cups grated sharp cheddar

4 Tablespoons unsalted butter, softened

2/3 cup (medium-fine) chopped pecans

Adapted From:

Great for wine and cheese tasting parties. Your friends will think you’re a chef!

Sift flour, salt, ancho chili, and black pepper into a small bowl.  Set aside.  Using the paddle attachment, combine the cheese and butter on medium speed, until combined.  Add the flour mixture and beat on low speed until combined.  Scrape down the sides of the bowl with a rubber spatula.  Mix in walnuts on low speed.  Transfer to a sheet of parchment paper, wax paper, or plastic wrap, and roll into a log a little more than 1 in diameter.  Wrap and freeze for 2 hours.

Preheat oven to 400F.  Line a baking sheet with parchment paper.  Unwrap the log and slice into 1/8 thick discs.  Arrange the crackers on baking sheet about 1 apart.  Bake the crackers for 7-10 minutes, or until edges are golden brown and liger in the center. 

Transfer to a wire rack and cool completely.

The crackers can be kept in an airtight container, in a cool dry place, for 2 weeks.