These delicate little cheesy crisps work just as well with a bowl of soup as they do with a glass of wine.
Cheddar Cheese Crackers
Servings 36 crackers
Ingredients
- 1/2 cup pecan pieces
- 6 Tbsp butter room temperature
- 2 cups grated sharp Cheddar 3⁄4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3 Tbsp black sesame seeds
Instructions
- Preheat the oven to 350ºF. Line two cookie sheets with parchment paper.
- Place the pecan pieces in a blender or food processor and blend on high until just ground. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and grated cheese on high until combined, 2 to 3 minutes. Scrape down the sides of the bowl. Turn the mixer to low and add the flour, salt, and cayenne. Continue to beat until combined, another 2 to 3 minutes. Add the ground pecans and beat again until everything has fully come together into a soft dough.
- Use a small ice-cream scoop or a spoon to drop 36 equally sized portions of dough (about 1 tablespoon each) onto the prepared cookie sheets, about 1½ inches apart. Pick up each portion of dough and roll between your palms to create a small ball, then return to the cookie sheet. Use the underside of a glass (or two of your fingers) to flatten each ball into a disk. Top each cracker with a light sprinkle of sesame seeds.
- Bake for 10 to 12 minutes, until the crackers are lightly browned around the edges. Remove from the oven and allow to cool slightly before inhaling them all. Sorry! I mean, let cool slightly before transferring them to wire racks to cool completely.
Notes
Store in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.