Cayenne Cheese Crackers

Submitted by Reed5426

"My family loves these more than Cheez-its. I like to make them as snacks. Make sure you refrigerate them overnight, or the crisp just won't be there. Extra sharp cheddar is a must! Silpat mats come in handy for these."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 1 sheet

ingredients

• 226.79 g grated extra-sharp cheddar cheese
• 59.14 ml butter, creamed
• 2.46 ml salt
• 1.23-2.46 ml cayenne pepper
• 354.88 ml sifted flour
• 7.39 ml kosher salt (to sprinkle on tops)

directions

1. Preheat oven 350.
2. Cream all ingredients together except for the flour and kosher salt.
3. Add flour gradually and mix throuroughly.
4. Pack dough tightly into ball.
5. Divide ball into 3 equal parts.
6. Roll each into log shape 1 1/4 inches in diameter.
7. Wrap each log in waxed paper.
8. Refridgerate overnight (at least 8 hours).
9. Slice logs into very thin wafers. (The thinner, the crispier).
10. Sprinkle with kosher salt.
11. Bake on ungreased cookie sheet approximately 12 minutes (until golden).

Reviews

[sandesnow]

These are great! If I did not know any better I would have thought these were cheese-its. Used the 1/4 tsp of the Cayenne Pepper and it is that perfect mysterious kick that cheese its have. Recipe is a keeper! I had another recipe (Almost Identical) But it stated to use 1/2 c softened butter (-not- melted) So I used the 1/2 c and the dough formed real nice after cutting in the butter and mixing in the cheese. Froze my dough for about 2 hours and it slices very nice with a straight edged knife. Yummy! Thanks for sharing!

 

[Doc Mom]

Delicious! I had some trouble with it being too dry/crumbly, and not sticking together, but that may be b/c I tried to substitute canola oil for the butter (I had to add a full 1/2 c of canola oil, though, and it was still dry). Next time, I'll toss in a few drops of water BEFORE the overnight rest, to see if that helps (butter isn't pure fat, there's some liquid in there). I tried adding water ~after~ the overnight set, when it was all crumbly, but that did not work (it turned into biscuits). However, quickly slicing the logs all at once, before placing on baking sheet seemed helpful. And, I discovered you can pick up the crumbs and pat them in the palm of your hands (palm to palm) and that seems to make the leftover crumbs come together - i just put those re-formed patties on the baking sheet - less pretty, but just as delicious.

 

[Mrs. Ambrosia]

man these were good, great to snack on and would probably be good with soup or a light dip!

 

[salsarita]

Wow! I rolled these into 1 inch logs and put them in the fridge to firm up. I then sliced them and put them in the oven. Yummy!

 

[SusanRose]

These are oh-so-very-good. The dough wasn't setting up for me, though, it was a crumbly-mess (I used bagged shredding cheese, I think it might have to do with the cellulose that keeps that cheese from sticking together). I overcame it by adding water little-by-little until I could make a "ball" out of it. Next time, I'll shred my own cheese and see if that makes a difference. I then continued as usual with the recipe. Adding water didn't affect anything because they turned out so fantastic! Thanks Reed!