Cayenne-Cheddar Crackers

These savory, garlic-infused crackers are decadently buttery and a perfect match for a great bottle of Chardonnay or Bordeaux. Their delicate texture crumbles on the tongue as the spices come out to play on your tastebuds.

Casey Barber

Cayenne-Cheddar Crackers

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    1 3/4 cup unbleached all-purpose flour 1/4 teaspoon cayenne pepper
    1 cup very finely grated Cheddar cheese 1 small clove garlic, minced
    1 teaspoon coarse kosher salt 16 tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
    1/4 teaspoon ancho chile powder


    Prep: 15 min Total:
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    • 1

      Mix the flour, cheddar, salt, ancho chile powder, cayenne and garlic in a food processor by pulsing a few times, then add the butter and process until a crumbly dough forms.

    • 2

      Divide the dough evenly into two balls and place each on a large sheet of plastic wrap. Wrap the dough tightly and use the plastic to shape each ball into an 8-inch log approximately 1 inch in diameter.

    • 3

      Refrigerate the logs for 1 hour.

    • 4

      Preheat the oven to 350 and line two baking sheets with parchment paper or a Silpat liner.

    • 5

      Cut each log into 1/4-inch rounds and place on the prepared baking sheets. Bake for 20 minutes, or until the tops are dry and bottoms are golden brown.

    • 6

      Cool completely on a rack. The crackers can be stored at room temperature in an airtight container for about a week, or frozen for about a month.

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