Cheddar Crackers

These crackers are great for tailgating or watching a game at home. They can also make a spicy addition to your appetizers. If it’s too spicy, cut back on the crushed pepper flake and cayenne.

Cream together in the mixer with the paddle:
2 cups cheddar
1/2 lb. butter

Add, mixing until combined:
1 1/2 cups all purpose flour
1 teaspoon sea salt
1/4 teaspoon ground cayenne
1 teaspoon crushed pepper flakes
1 Tablespoon black sesame seeds
1 Tablespoon white sesame seeds

Roll dough to about 1/8” thick. You can do this step between two pieces of parchment paper to keep it from sticking. Otherwise, flour your countertop and rolling pin as the oils from the cheese will make the dough sticky. Sprinkle with coarse sea salt. Dock the dough with a fork. Cut the dough with a small circle or square cutter (*optional) and place on a papered sheet pan. Bake the cracker at 375 until lightly golden brown about 15 minutes. If the crackers have the color you want but haven’t quite dried out to your liking, you can turn your oven off and leave it cracked open for the heat to escape. This will help dry them out a little more.

If you choose to keep the dough in a large sheet for baking, you can always break it apart after it cools for a more rustic look. This dough is also very good if you omit the seeds and add in some herbs instead. We love to serve it at Blackberry with our housemade aged cheddar pimento cheese, and pickled ramps or pickled okra.

Click to shop Aged Cheddar Pimento Cheese
Click to shop Pickled Ramps