Cheddar-Jack Cheese Crackers

Meet Rosie, the KitchenAid mixer. Yes, I name my cars and my kitchen toys.

Meet Rosie, the KitchenAid mixer. Yes, I name my cars and my kitchen toys.

Everyone, I want to introduce you to my newest toy, I’ve named her Rosie, after the Jetson’s robot. My mom has had an old school KitchenAid mixer for years and years, and I loved using it when I was growing up. So Tom, knowing how much I wanted one of my own, gave me a Professional 600 series this Christmas. Since we drove 20+ hours to Texas for 2 weeks over the holidays, we decided to wait to order the mixer until after we returned. Since getting the mixer, unpacking it, and happily reading the user manual from cover to cover, I have not had a chance to actually plug in Rosie and use her.

I knew I wanted to make something special to christen my new mixer, so I spent the intervening time considering my options. Rosie deserved something special – something I’d never tried before, but that had a high probability of being successful the first time around. I didn’t want Rosie to be tainted by bad mojo after all! I considered fresh English muffins or naan, homemade marshmallows, and several other options. Over the days, as I made my mental list of recipes, I remembered the delicious cheese crackers Tom’s dad made for the holidays and the many homemade cheese crackers I’d seen on Pinterest. Considering my love of cheese, homemade cheddar crackers were clearly the answer.

Cheese Crackers - Amazing finished product

I chose Joy the Baker’s sharp cheddar cheese crackers as my base recipe. Wanting to create added depth, and never one to shy away from cheese, I chose to add a couple of ounces of monterey jack cheese and several spices. I experimented with a few different sizes of cracker (mostly because I wasn’t very steady with the pizza cutter) and settled on 1×1 inch as my favorite size. Although this adorable fish shaped cutter may make an appearance if I find myself making this recipe frequently. The crackers were sharp and tangy and beautifully crisp fresh from the oven. Stored over night, they lost some of the crispness, but were still addicting.

Cheese Crackers - cheddar crackers fresh from the oven

Cheddar-Jack Cheese Crackers
8 ounces sharp cheddar
2 ounces monterey jack cheese
¾ tsp onion powder
¼ tsp salt
¼ tsp pepper
¼ tsp paprika
4 tbsp butter, room temperature
½ cup whole wheat flour
½ cup all purpose flour
2 tbsp cold water

1)      Finely shred the cheddar and monterey jack cheeses.

Cheese Crackers - Sharp Cheddar and Monterey Jack Cheese

Cheese Crackers - 8oz shredded cheddar and 2oz shredded jack cheeses

2)      Combined spices, butter, and shredded cheese in the bowl of your mixer and blend until a soft ball is formed.

Cheese Crackers - season with salt, pepper, paprika, and onion powder

Cheese Crackers - cream butter and cheese

3)      With the mixer on low speed, add the flours. The mixture will form course crumbs. Add the cold water a tablespoon at a time until soft, but not sticky dough forms. You may need a teaspoon or so more than 2 tablespoons.

Cheese Crackers - finished dough

4)      Form the dough into a thick disc, wrap in plastic wrap, and chill for at least 30 minutes in the fridge.

5)      When ready to bake, preheat oven to 375ºF and line 2 cookie sheets with parchment paper.

6)      Cut the dough in half and replace one half in the fridge. Roll the dough into a thin rectangle, thinner than ⅛ inch. When you think its thin enough, roll it one more time.

Cheese Crackers - roll dough very thin

Cheese Crackers - use a pizza slicer to cut 1in squares

7)      Using a cookie cutter or pizza cutter cut crackers that are about an inch in size. Use a toothpick to pierce the center of the cracker and then place on the cookie sheets. These will not expand out, so the crackers can be placed relatively close together.

Cheese Crackers - let the crackers cool

8)       Bake the crackers for 13 to 15 minutes, or until the edges just begin to brown. Let cool completely before serving or storing.

Homemade cheddar crackers for everyone!

9) Repeat the process with the second half of the dough or freeze the dough for later.

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8 responses to “Cheddar-Jack Cheese Crackers

  1. These look great! Thanks for posting great step-by-step pictures; they make me feel brave enough to try to make them. What do you think of adding a bit of Cajun seasoning to them?

    • I think that would be a great idea! Or very lightly sprinkle them with the seasoning before baking, so the flavor is even more prominent. I’ve also thought about sprinkling them with Old Bay Seasoning and reducing the amount of salt :)

  2. I’m afraid that if I made these, I would be tempted to eat them all at one time. Great job!

    • I almost did. If it weren’t for the fact that the Mister wanted to try them I don’t think they would have made it 24 hours! I actually have a double batch in the fridge right now, chilling before I bake them. Very dangerous!

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