cheddar crackers

cheddar crackers

Buttery, flaky, and highly addictive. 

  • 1 stick unsalted butter, at room temperature
  • 1 cup shredded Kerrygold aged cheddar cheese
  • 1 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1-2 tablespoons water
  1. Using an electric mixer fitted with paddle attachment, cream together butter and cheddar cheese until combined. Slowly add flour, salt, and peppers and mix together. Slowly pour in water, 1 tablespoon at a time, until mixture begins to form a dough. Transfer dough to a lightly floured surface and form into a ball. Roll dough into a log about 8 inches in length x 2 inches round and wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
  3. Cut log into 3/8 to 1/2-inch-thick slices and place on prepared baking sheet. Bake for about 15-20 minutes, until just lightly browned around edges. Transfer crackers to a wire rack and allow to cool to room temperature (crackers can be stored in an airtight container at room temperature for up to 3 days).

Makes 16-18 crackers.

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