I’ve really been enjoying Ina Garten’s latest cookbook, Go-To-Dinners. As I have all 15 of her cookbooks, not including her signature vertical note cards on soups and desserts. I could spend a lot of time on my blog just making her recipes. We have many similarities, right down to our dislike of cilantro.
This is another delicious cracker to have on hand in my freezer for when I need an appetizer to serve with drinks – these cheesy tidbits fit the bill. Make and freeze the rolls until ready to slice, bake and serve. I posted a few other savory crackers from Martha Stewart and another one from Ina’s 9th cookbook, Barefoot Contessa Foolproof.
Ina’a 15th cookbook (not including the signature vertical note cards for desserts and soups)
These are the best – cheesy with a little heat! I was a bit heavy with the sea salt so be careful as they can become too salty!
Chipotle Cheddar Crackers
- 1/4 lb. (1 stick) unsalted butter, at room temperature
- 1/2 lb. aged Cheddar, such as Grafton 2-year, grated
- 1 cup plus 2 tbsp. flour
- 1/2 tsp. ground chipotle powder
- 1 tsp. Kosher salt
- Flaked sea salt, such as Maldon
Using your stand mixer fitted with the paddle attachment, add the butter, Cheddar, all the flour, chipotle powder and 1 tsp. Kosher salt. Add 1-1/2 tbsp. water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps.
Place the dough on a lightly floured cutting board and roll it into a log 12 inches long by 1-1/2 inches wide. Wrap in plastic and refrigerate for at least one hour. The dough can be refrigerated for several days or frozen up to 4 months.
When ready to bake, preheat the oven to 350 degrees.
Line a sheet pan with parchment paper, slice the dough 1/2-inch thick and place the rounds 1-inch apart on the parchment paper. Dip your knife in warm water occasionally to make slicing easier. Sprinkle with sea salt (easy on the salt) and bake for about 15 minutes, or until the edges start to turn a golden brown. Cool and serve at room temperature.
Recipe by cookingwithauntjuju.com
The ingredients – sprinkling with sea salt makes the crackers very salty!
Ready to chill or freeze…
These look dangerously addictive! Not sure I’d be able to stop with just one.. 🙂
I agree – it’s a good thing that I used too much sea salt on top of the crackers or I would have eaten too many 🙂
😀
I’m in the mood for snackage! 😋🌿🧀
The crackers are a good snack with drinks or as an addition to a charcuterie board 🙂