- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1/2 cup (113 grams) salted butter, at room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 193 grams all-purpose flour (1 1/2 cups minus 1 or 2 T spoons), see notes below
Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder.
Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms. Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet.
Bake until light golden brown, about 15 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.
RECIPE NOTES: If the dough seems to stiff or dry, gradually add 1 to 2 tablespoons of ice water until it reaches the right consistency. You can store the unbaked cracker dough in the refrigerator for up to 1 week before baking. It can also be stored in the freezer for up to 2 months – just place the wrapped dough in a resealable freezer bag.
Recipe from browneyedbaker.com
Notes on Flour amount, if mixing the cheese mixture and flour by hand, 192-193 grans is enough flour, of using a Food Processor to mix the cheese mixture and flour, you can use 195 grams of flour.
