This is a great do ahead appetizer to serve any time of the year and the dough keeps for up to 2 weeks or freeze for up to 6 months. Perfect appetizer for Super Bowl Sunday!
This recipe comes from Ina Garten’s new cookbook and I have adapted it to my taste, both with the ingredients and the directions.
Jalapeno and White Cheddar Crackers
- 2 cups flour
- 1 tsp. kosher salt
- 1/8 tsp. baking powder
- 14 tbsp. cold unsalted butter, 1/2-inch dice
- 5 oz. extra-sharp white Cheddar, grated (I used Cabot Seriously Sharp – use a good quality cheddar)
- 1 tbsp. jalapeno pepper, seeded and minced (I added a little more)
- 1/4 tsp. chipotle chili powder (I used a rounded 1/4 tsp. – this adds more heat than regular chili powder)
- 3 tbsp. ice water
- 1 egg beaten with 1 tbsp. milk, for the egg wash
- Fleur de sel or sea salt
Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter pieces and pulse again until the mixture is crumbly. Add the cheddar, jalapeno and chipotle powder and pulse. Add the ice water with the food processor running. Continue pulsing until the mixture turns into a dough. Dump the dough out and roll it into a 14-inch log. I rolled it into (2) 7-inch logs because it was easier to handle. Wrap in plastic and refrigerate for at least an hour before baking.
You can freeze the rolls and thaw the night before baking.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Cut the dough in 3/8-inch thick slices (I would cut them thinner) and place on prepared baking sheet. Brush with the egg wash and sprinkle with the sea salt. I would not use the sea salt again unless it was requested as the crackers were too salty for me.
Bake for about 15 minutes or until the cheddar crackers turn golden brown. They are delicious fresh from the oven or serve at room temperature.
See also my recipe for Cheese Straws.