Prep 15 mins
Cook 20 mins
I think I got this recipe from one of Martha Stewart's cookbooks, but I don't remember exactly. Anyway, if you try this recipe you will see that sometimes it's worth it to make homemade crackers, as they taste much better than any you'll find in the store! You can use a different kind of cheese and spice or herb as a variation. I suggest sharp Cheddar with chives. Use your imagination!
- 1⁄2 cup unsalted butter, softened
- 1⁄2 lb monterey jack pepper cheese, coarsely grated
- 1 large egg, separated
- 1 teaspoon salt (to taste)
- 3⁄4 teaspoon cayenne (to taste)
- 1 cup all-purpose flour
- Preheat oven to 375°F Grease two baking sheets with PAM, oil or butter.
- In a food processor, blend the butter and cheese until smooth. Add egg yolk, salt and cayenne and blend until combined.
- Add flour and blend just until mixture forms a dough.
- Transfer about 1/4 of the dough into a pastry bag fitted with a 7/8-inch wide ribbon tip*. Pipe the dough in long strips about 2 inches apart on the greased baking sheets. Dough strips may break in places--don't worry about this. You'll be cutting the strips later.
- In a small bowl, whisk the egg whites and a pinch of salt until just combined. Brush each strip of dough with egg white mixture.
- Bake in batches in the middle rack of the oven until golden brown, about 10-15 minutes.
- While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces.
- Cool on wire racks to crisp.
- Crackers may be stored up to 5 days in an airtight container--although I doubt they will last that long!
- *NOTE: You can also use a cookie press or different tips and make any shape you like.